Family Style Food. I started with her recipe as my base, but made it my own, adding chicken, switching out a bunch of the vegetables, and using goat cheese instead of mozzarella.
Like I did, feel free to get creative, using your favorite combination of meats, vegetables, and cheeses. Be sure to get a good ciabatta bread, and make fresh pesto if you can—it’s the best part of the sandwich!
Two Years Ago: Spinach Salad with Nectarines, Blueberries, and Lime Balsamic Vinaigrette
Three Years Ago: Blueberry Crumb Bars
adapted from familystyle food
-2 cups packed fresh basil leaves
-1/3 cup toasted pine nuts
-1/4 cup grated Parmesan cheese
-1 garlic clove
-1/2 tsp kosher salt
-extra virgin olive oil
-2 Roma or plum tomatoes, quartered and seeded
-1 small eggplant, sliced into 1/2-inch thick circles
-1 zucchini, thinly sliced, lengthwise
-1 red onion, sliced into 1-inch wedges
-4 ounces goat cheese
-2 cups cooked and shredded chicken
-freshly ground black pepper
-1 square loaf ciabatta bread
1. For the pesto, add the basil, pine nuts, parmesan, garlic, and salt in a food processor. Pulse until finely chopped. Slowly add 1/3 cup olive oil while machine is running, pulsing until pesto is creamy and blended.
2. Preheat oven to 425F. Line two baking sheets with foil. Toss tomatoes, eggplant, zucchini,a nd onion with olive oil and place on baking sheets. Season with salt and pepper. Roast for 20-30 minutes, until browned. (*Note--you will have extra roasted vegetables...come back tomorrow to see how to use them up!)
3. Cut the ciabatta in half and use your fingers to tear out some of the insides to create a "hole" to place ingredients. Divide the pesto evenly and spread over each half of the bread. Layer the bottom half with chicken, roasted vegetables, and goat cheese. Grind black pepper over to taste. Close the sandwich and press down firmly.
4. Wrap the sandwich tightly in plastic wrap and place in the fridge. Place a brick or something heavy on top of the sandwich to flatten for at least two hours, or overnight.
5. Just before serving, unwrap and cut into pieces. (I cut into 4 large pieces)