Recipe Source: Giada de Laurentiis
We had this sandwich this past weekend, after a trip to the local arboretum. We picked up the bread (a loaf of french baguette) and goat cheese, and had most of the other ingredients. It came together very quickly – the eggplant and the zucchini were cut into circlets and cooked very lightly with salt and pepper, the spread was made with goatcheese, sundried tomatoes, and herbs (I didn’t use most of the herbs, just the basil). It was amazing, satisfying. We had it with roasted corn with chaat masala – strange bedfellows, these two but it was a fantastic meal.
Servings Prep Time
4sandwiches 30minutes to chop vegetables
Cook Time
5minutes
Servings Prep Time
4sandwiches 30minutes to chop vegetables
Cook Time
5minutes
Ingredients
  • 1medium eggplant
  • 1medium zucchini
  • 1cup sun-dried tomatoes, packed in oil
  • 1small block goat cheese4 oz
  • 1regular sized loaf french baguette
  • 2cloves garlicless or more as you like
  • oilfrom the sun-dried tomatoes to cook the eggplant and zucchini
  • 1tsp salt, pepperor to taste
Instructions
  1. Cut zucchini and eggplant into 1/4 inch circles. Giada slices them long but I like it this way;
  2. Slice the loaf horizontally, then into 4 pieces each
  3. Mince garlic, roughly drain and chop the sundried tomatoes, and mix them together with the goat cheese, and basil, adding salt and pepper into a spreadable mix
  4. Cook the eggplant slices and zuccini slices on a skillet until browned. Alternately, you can also grill them
  5. Assemble: On each half of the baguette, spread the goatcheese mix, layer with the vegetables, and cover with the other half.
  6. That’s it!! Enjoy with a beverage of choice