Monday, May 24, 2010

Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego On Ciabatta

Gosh, another recipe I've had for years! I've avoided making it, even on the Griddler, because I desperately wanted to make it on the Real Grill. And we finally bought a Real Grill and we were so excited to fire it up and make this sandwich. Grilled the vegetables - perfect! Marinated the vegetables.. went back out to start grilling the bread, and *BOOM* thunderstorm. Out of nowhere. Thank god we saved the cheese and the pepper mill. They almost didn't make it. Our foil-wrapped bricks are still outside. Sigh. So I ended up wrapping up the sandwiches tightly and putting them in the oven under the broiler for about 5 minutes. This worked to melt things and make it warm, but it certainly is not the same as it would have been if it were grilled. I definitely plan to make this again at a time when the grill is able to be used. We did really like it. Even though Manchego is a raw, sheep's milk cheese, it was not at all weird or scary and was kind of like a mild parmesan.

manchego

Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego On Ciabatta
Bobby Flay

3 Japanese eggplants -- sliced in 1/2 lengthwise
3 red bell peppers
1 red onion -- peeled and sliced into 1/4-inch thick slices
1 large beefsteak tomato -- cut into 1/2-inch thick slices
Extra-virgin olive oil or canola oil -- for grilling
Salt and pepper
3 cloves garlic -- finely chopped
1/4 cup chopped flat-leaf parsley leaves
2 tablespoons torn leaves -- (2 to 3) for garnish
1/2 cup extra-virgin olive oil -- plus more for drizzling bread
1 loaf ciabatta -- sliced lengthwise
Sherry Vinaigrette -- recipe follows
8 slices Manchego cheese

Sherry Vinaigrette:
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
Salt and pepper

1. Whisk all vinaigrette ingredients together in a medium bowl. Season, to taste, with salt and pepper.

2. Heat grill to high. Brush eggplant, peppers, and onion and tomato slices with oil and season with salt and pepper. Grill eggplant, tomato, and onion on both sides until slightly charred and just cooked through. Grill peppers on all sides until charred, remove from the grill, place in a bag, and let rest 10 minutes. Remove skin from the peppers and cut into 1-inch slices. Cut the eggplant, tomato, and onion into large dice.

3. Whisk garlic, 1/4 cup chopped parsley, and 1/2 cup olive oil together in a large bowl. Add the cut vegetables to the bowl and let marinate at room temperature for 30 minutes.

4. Drizzle cut sides of ciabatta with 2 to 3 tablespoons olive oil, sprinkle with salt and pepper, and grill, cut side down, for 1 to 2 minutes. Brush grilled bread with some of the Sherry Vinaigrette and then layer on the mixed vegetables and Manchego. Drizzle with more vinaigrette and top with torn parsley. Place other piece of bread on top, wrap sandwich in foil, and place on grill with 2 foil-wrapped bricks on top. Grill for 2 to 3 minutes. Remove from grill and foil and cut sandwich crosswise into 2-inch thick slices.

Servings: 4

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