D had a hankering for a roasted vegetable sandwich over the weekend. So on Sunday while he took Leroy to the dog park, I picked up a few ingredients at the grocery store. Items in my basket at checkout included an heirloom tomato, a package of sliced portobello mushrooms, a yellow squash, a zucchini, and a demi-baguette. To make the sandwiches, I grilled the veggies on the stovetop with a bit of olive oil. I cut the demi-baguette in half then sliced each portion lengthwise. I brushed each piece of bread with Garlic Gold, then toasted the bread on the grill. After all the veggies and bread were thoroughly grilled, I added the fillings to each sandwich (which included sliced heirloom tomato, fresh mozzarella, grilled zucchini, squash, and portobello mushrooms) and pressed each panino to melt the cheese. I topped each sandwich with a drizzle of balsamic reduction sauce (recipe below) before serving. Done and done!
Balsamic Reduction Sauce (printer-friendly version)
makes 1/2 cup
1 cup balsamic vinegar
1 garlic clove, crushed
1. Add the balsamic vinegar and crushed garlic to a small saucepot.
2. Heat over medium-high heat until the mixture comes to a boil.
3. Reduce the heat and let simmer, stirring occasionally, until the sauce has thickened and reduced by half, which should take about 40 minutes.
4. Let cool.
5. Use immediately or store in a airtight container in the fridge.
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