I decided to repeat my post-farmers market sandwich making experience again this week and I wasn’t disappointed with the results. My vegan-bike-riding-soul-mate Kyle gave it two thumbs up, and he’s a true sandwich connoisseur. While the sandwich is in many ways like the Trifecta, it also isn’t. Again, I used almost all farmers market ingredients–only the freshest and localest for me!–as well as H&F Bread Co.’s awesome ciabatta. Mimicking my Green Like Summer Orecchiette, the sandwich is a celebration of the season’s greenest and most delectable ingredients: basil, Vidalia onions, zucchini, and green tomatoes. Easy to make and easy to eat, I’m loving this summer of sandwiches!
Green Like Summer Sandwich
1 zucchini, cleaned and sliced lengthwise (three slices)
1 large Vidalia onion, chopped
1 medium green tomato, sliced into 1/4″ thick rounds
2 romaine lettuce leaves, cleaned
2 sandwich size ciabatta loaves
1/4 c cornmeal
1/4 c Basil Pecan Pesto
1/4 c Veganaise
Preheat the oven to 425.
Place the zucchini slices on a baking sheet. Drizzle them with olive oil, salt, and pepper. Bake for 25-30 minutes, or until tender.
Meanwhile, in a skillet, caramelize the Vidalia onion in olive oil. This will take about 30 minutes.
After the onion has caramelized, add 2-3 tbsp vegetable oil to the skillet, bring heat to medium hight. Dredge the green tomato slices in a mixture of cornmeal, salt, and pepper. Once the slices are evenly coated, fry in the vegetable oil for 2-3 minutes, flipping over after a minute, until browned on both sides. Remove from oil and place on the paper bag to soak up excess oil.
To build the sandwich, slice the ciabatta lengthwise. First spread an even coat of Veganaise on both sides of the bread. Next spread an even coat of the basil pecan pesto. Finally, layer the lettuce, onions, tomato, and zucchini however you like.
Now eat! (I paired it with Samuel Adam’s Summer Ale, delish!)