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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