Saturday, June 2, 2007

Man-Size Sandwiches

Sometimes a great sandwich is all you need after whitewater rafting. If you are on an extended rafting trip, this is a sandwich for day 4 on the river. Use all the leftovers still in the cooler in this one!

(2) day old baguette or slipper bread
1/4 cup olive oil
4 crushed garlic
4 T feta cheese (French or Greek)
1/2 lb provolone cheese
sliced leftover roasted meats or seafood
leftover roasted veggies ie, asparagus, brocolli, carrots, cauliflower, eggplant, etc)
2 roasted red peppers (sliced thinly; or use jarred sliced peppers)
2 carmelized onions (sliced and cooked over low flame with olive oil until carmelized)
crushed kalamata olives (to taste)
shredded cabbage
Italian dressing (or your favorite)

Take baguette and slice lengthwise into (2) halves. Smear all (4) halves with crushed raw garlic. You should hear a scraping noise! Drizzle olive oil over each half of the bread. Add sliced provolone liberally over halves. Add crumbled feta cheese. Close both halves and wrap with aluminum foil and grill over a low heat for 6 minutes. Meanwhile, slice all ingredients for sandwich. Open bread. Smear the provolone and feta together making a thick gooey spread. Add leftover meats. Add roasted veggies. Add sliced roasted red peppers generously over the mounds. Add sliced carmelized onions. Crush kalamata olives over the whole thing. Add shredded cabbage. Drizzle left over olive oil or your favorite Italian dressing. Close both halves of sandwich and slice into large pieces. Serve immediately. Or hold off on the cabbage and wrap sandwich up again in aluminum foil and place on the lowest heat of the grill. Add cabbage and dressing before serving.

Suggestions: if you are camping or rafting, cook more than you need each day and save leftovers for this sandwich. If you are at home, roast veggies once a week in a large quantity and save leftovers to be added to sandwiches and other dishes during the week. Same concept, just different location!

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