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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Roasted Vegetables with Hummus Sandwich

Catering a vegetarian retreat last week, I decide to make a roasted vegetable sandwich. I purchase a loaf of ciabatta and slice it through horizontally. Using my Hummus recipe (see the archive), I swipe a generous amount on both sides. Oven roasting the eggplant, Walla Walla sweet onions, and red peppers makes quick work of the filling. Layering the veggies onto the bread, I top it with Swiss cheese and fresh basil leaves. I want the sandwiches of manageable size. Using the bamboo skewers with the little loop tie on the end, I insert them into the loaf before cutting the serving portions. This stabilizes the filling as I cut. Simple, beautiful and tasty, these sandwiches pair great with any number of summer salads.



Kosher Status: Parve
Number of servings: 6 - 12
Main Ingredient(s): Eggplant, Cheese - Swiss, Bread and Bread Crumbs
Preparation Time: 00:20
Cooking Time: 00:20
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 1 loaf of ciabatta bread
  • 1 eggplant, sliced thin and roasted with olive oil, salt and pepper
  • 1 large red pepper, roasted, seeded and peeled
  • 1 large onion, sliced thin and roasted with olive oil, salt and pepper
  • 1 cup of hummus, homemade or store bought
  • 1 - 6 oz. package Swiss cheese
  • basil leaves scattered over the top



Steps:

Slice open the ciabatta loaf. Spread with hummus. Layer with prepared vegetables, cheese, basil leaves. Close and slice.



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