- 1 small Italian purple eggplant, cut into 1/4-inches slices
- 1 medium onion, sliced
- 1-2 medium tomatoes, sliced and seeded (we've been using the "celebrity" variety from a farm in Paso Robles, which are firm and a bit tart)
- 4 slices of bread (The first time we used the excellent honey whole wheat sandwich bread from the Great Harvest folks and they were good, but Acme Bread Company's levain is much sturdier and holds up to the grilling )
- cheese (we used queso bravo last week, but I preferred the mild gouda we used last night, next week I want to try their edam)
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- handful of chopped fresh herbs (we used mostly basil with a bit of oregano)
- canola oil
- Brush the onion and eggplant with canola oil and grill until they are tender and have thick grill marks on them.
- Whisk together the olive oil, vinegar, and herbs.
- Assemble the sandwiches, brushing the vegetables with the herb mixture.
- Grill the sandwiches until the cheese is melted and the bread is toasty.
Monday, July 21, 2008
Brian's Farmers Market Sandwiches
Brian has made these sandwiches the past couple of Sunday nights, made almost completely with goodies we bought at the farmer's market that day. The measurements are approximate as we didn't really measure anything.