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.
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.
|Number of servings:||6 - 12|
|Main Ingredient(s):||Eggplant, Cheese - Swiss, Bread and Bread Crumbs|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Slice open the ciabatta loaf. Spread with hummus. Layer with prepared vegetables, cheese, basil leaves. Close and slice.
Recently viewed recipes:
Roasted Vegetables with Hummus Sandwich