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Monday, July 6, 2015

Roasted Garden Veggie Sandwich with Pesto Aioli

Hey friends!  Got fresh veggies?  Harvest time is coming for those gardens and fresh local farmer's markets.  So here's a delicious Roasted Garden Veggie Sandwich recipe with pesto aioli from Amy our recipe contributor. You're gonna love it!




Roasted Garden Veggie Sandwich with Pesto Aioli

*An amazing local bistro makes a roasted veggie sandwich that is TO-DIE-FOR!  I had to try to copy theirs and this is SPOT ON!  The only difference is they serve their creation with a big ol’ multigrain roll.  I like the Italian loaf better.  The distinct flavors of the roasted veggies along with the rich creaminess of the aioli and the chewy texture of the bread packs a serious PUNCH!

The first time I served this to my crew…everyone turned up their noses.  They all had a comment to make….”Where is the turkey?”  “Why do I have to have zucchini on my sandwich?”  “Is THIS what we are having for dinner?”…..you know the drill….these little food critics are far too opinionated at times.  I assured them it was a dinner they could vote on, AFTER, they had eaten at least half of their sandwich.  They took a bite….and THEY WERE HOOKED!  HA!  I’m not exaggerating!  They loved it!  (Well the zucchini hater loved hers minus the zucchini).  Believe it or not…we have had this regularly at the REQUEST OF THE KIDS!  Seriously! 

A quick, easy, deliciously-filling and satisfying sandwich my friends!  Enjoy!  Love and zucchini,  Amy J J

  







Mix mayonnaise and good pesto…equal parts to make the most delicious aioli!







Slice garden veggies and set aside!  YUM!






Heat cast iron skillet or frying pan on high heat. Add a touch of olive oil.  Toss in red onion, peppers and zucchini.  Sprinkle all with garlic salt and fresh pepper.  Cook for 30 seconds to achieve a great char on bottom side.  Flip over and cook for another 30 seconds….at this time, toss in tomato slices to heat quickly.  Remove veggies from skillet to a plate. 






Slice two generous slices of Italian bread loaf.  Spread with desired amount of Pesto Aioli.  Stack bottom slice of sandwich with red onion, tomatoes, zucchini and peppers.  Top with crisp fresh spinach.  Top with second slice of Aioli slathered Italian bread.  Serve IMMEDIATELY! 

AMAZING FLAVOR!  Serve with lots of napkins!  These are deliciously juicy!
Ingredients:




Roasted Garden Veggie Sandwich with Pesto Aioli

1 TB mayonnaise
1 TB  good quality refrigerated pesto…found in most deli sections of your grocery store

3          roma tomatoes, sliced in round slices
2          small zucchini, sliced lengthwise
½         red onion, thinly sliced
2          yellow peppers, sliced in strips
1 bag    baby spinach
            olive oil

            garlic salt
            fresh pepper

1 hardy Italian bread loaf…choose a soft, dense loaf.  
French bread is too light and soft and will be soggy for this sandwich.  You need a substantial loaf to handle all the amazing juices from the roasted veggies!

*Mix the mayonnaise and pesto.  Chill until ready to serve.

*Heat cast iron skillet or frying pan on high heat. Add a touch of olive oil.  Toss in red onion, peppers and zucchini.  Sprinkle all with garlic salt and fresh pepper.  Cook for 30 seconds to achieve a great char on bottom side.  Flip over and cook for another 30 seconds….at this time, toss in tomato slices to heat quickly.  Remove veggies from skillet to a plate. 
*Slice two generous slices of Italian bread loaf.  Spread with desired amount of Pesto Aioli.  Stack bottom slice of sandwich with red onion, tomatoes, zucchini and peppers.  Top with crisp fresh spinach.  Top with second slice of Aioli slathered Italian bread.  Serve IMMEDIATELY!



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2 comments:

  1. Yum! I don't know if you ever ate at Boulevard Bread in LR but they had a sandwich very similar to this- I think it had a little goat cheese as well, but it was so delicious. Glad to see this similar recipe, I'll be trying it!

    ReplyDelete
    Replies
    1. Yummers! I never tried it but it sounds delish with that bit of goat cheese. Thanks for the idea.

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