Friday, May 18, 2012

GARDEN MUFFULETTA


1ea               Hilltop Hearth            peasant boule bread
2sl                Glenview Farms         pepper jack cheese
3ea               CVF                           zucchini, sliced
1oz               Bellagio                      fire roasted red pepper
1 oz              CVF                           sliced red onion
1oz               CVF                           sliced white mushrooms
3ea               CVF                           yellow squash, sliced
1ea               CVF                           eggplant, sliced
4ea               Monarch                     asparagus spears
2oz               Monarch                     balsamic dressing
1oz               Monarch                     extra heavy mayonnaise
1tsp              Roseli                         basil pesto
1oz               Beyond                       butter substitute


Method: marinate vegetables in the balsamic dressing then grill them. Mix the mayonnaise and pesto together for sauce. Cut top off and remove some of the bread from inside the boule bread to form a cavity for stuffing. Inside the bread spread half the sauce and one piece of cheese, layer the vegetables, top with slice of cheese and the other half of the sauce. Place top back on the boule and brush with the butter substitute. Grill in sandwich press until golden brown, 3-4 minutes. Serve on a small bread board with a steak knife stuck into the sandwich.


Yield: 1 sandwich   

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