Saw this in one of my food mags. while I was reading in the sun (my FAV. thing to do), and here is the accompanying quote, "An overnight stint in the fridge lets the flavors meld in this fantastic, filling sandwich." Editor's note: since I haven't said this in a while, and I may have new readers, whenever you see an asterisk* it denotes either changes I have made in the original recipe, or suggestions as to what I would use. Bon Appetit!!
(serves 8)
1/4 cup EVOO
1/4 cup red wine vinegar
1 lb. Portobello mushrooms
1 lb. eggplant (sliced into 1/4" planks)
1 sweet red bell pepper
1/2 small red onion
1 cup shredded carrots
1/2 cup flat-leaf* parsley, chopped*
1/3 cup roughly chopped pitted mixed olives
1/3 cup " " pepperoncini
Round sourdough loaf of bread (1-1&1/4 lbs.)
8 oz. thinly sliced provolone
Heat grill to med.-high. Whisk the olive oil and vinegar together in a small bowl. Brush 2 T. on the mushrooms and eggplant planks. Grill mushrooms (turning once) and pepper (turning 3 times to brown all sides) for 20 min. Grill eggplant and onion (on a grill pan with holes* - turning once) 8 min. Quarter the pepper and thinly slice the onion. In a food processor, combine the carrots, parsley, olives, pepperoncini, and the remaining oil and vinegar mixture. Pulse til combined. Slice the bread
in half lengthwise (bottom should be slightly thicker), and spread mixture on bottom. Layer with 4 oz. provolone, grilled veggies, and 4 more oz. of provolone. Wrap tightly with plastic wrap, place on a baking sheet, and top with a heavy cast-iron pan to flatten sandwich. Refrigerate overnight. To serve, slice into 8 wedges. Put out a bowl of Lay's Potato Chips*, cold red grapes*, and dill pickle spears*.
Today, more than ever I NEED Thee, oh how I need Thee!!!!
Love,
Machete Milletti
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