Tuesday, December 4, 2012

Taste of Tuscany Sandwich Recipe

Is it possible to be in love with a sandwich? Because I am. This sandwich was everything I hoped it would be and so much more. It took me a mere 20 minutes to make (from start to finish) and was so good that even our dogs were begging for a bite.

Make this sandwich. You won't be sorry you did. In fact, I'll even bet it gets added to your regular list of weekly recipes. I know it's become a new favorite on our rotation.
 
Taste of Tuscany
Excerpted from Vegan Sandwiches Save the Day!

"Garlic toasted breads gives these sandwiches a savory crunch..."

Taste of Tuscany Sandwich Recipe

For roasted tomatoes

8 Roma tomatoes, quartered and seeded
1 tablespoon (15 ml) olive oil
1 teaspoon dried Italian seasoning blend
3 large cloves garlic, thickly sliced
Generous pinches of salt and pepper

For spread

1/4 cup plus 2 tablespoons (84 g) vegan mayonnaise
Reserved roasted garlic from tomatoes (above)
2 tablespoons (13 g) minced kalmata olives
2 tablespoons (13 g) minced green olives
2 teaspoons drained capers
Black pepper, to taste

For sandwiches

1/4 cup (56 g) nondairy butter, softened
3/4 teaspoon garlic salt
8 slices Italian bread
1 cup (30 g) baby spinach
1 green bell pepper, cored and cut into thin strips
4 thin slices red onion, separated into rings
Handful fresh basil leaves

To make the roasted tomatoes: Preheat the oven to 450°F (230°C, or gas mark 8). Combine all of the ingredients on a large rimmed baking sheet. Roast for 15 minutes, or until the tomatoes have a few charred spots. Remove from the oven, let cool, and slip off the tomato skins.

Roasted Tomatoes with Garlic
Roasting the tomatoes with garlic

To make the spread: Combine the mayonnaise and the garlic in a small blender. Blend until smooth. Stir in the remaining ingredients.

To assemble the sandwiches: Preheat a panini press* fitted with smooth plates on high. Mix the butter and garlic salt together in a small bowl. Spread the outside of the bread slices with garlic butter. Divide the mayonnaise spread evenly on the inside of the slices. Layer on the spinach, roasted tomatoes, bell pepper, onion, and basil leaves and top with the remaining bread slices, buttered sides out. Grill will the press open for 2 to 3 minutes, or until golden. Turn and cook the other side for 2 to 3 minutes. Cut in half on the diagonal and serve.

* Note from Katie: I don't have a panini press, so I just popped my bread into the oven and let it get all garlic bread-y.


Vegan sandwiches
My finished sandwiches (again, I don't have a panini press)

Is your mouth watering yet? You need this book.

--

Vegan Sandwiches Save the Day by Celine Steen and Tamasin Noyes


101 Colorful Sandwiches Your Brown Bag Never Saw Coming

What’s the best thing since sliced bread? The sandwich of course! Layered with flavor, simple and portable, and full of endless variety, sandwiches have been stealing the show for as long as they've existed.
But it’s time for the traditional, calorie-laden, meat-centric sandwich to move over, because there’s a new sheriff in town—the vegan sandwich! Filled with healthy, natural, plant-based ingredients, vegan sandwiches are your one-stop shop to total breakfast, lunch, or dinner satisfaction.



"Celine Steen and Tamasin Noyes have reinvented the sandwich, taking it to all new heights with spectacular creations that will forever change your perception of lunch (and breakfast and dinner, too!)."—Julie Hasson, author of Vegan Diner, The Complete Book of Pies, and more

"Celine and Tamasin have the magic touch; everything they make turns out delicious! Who knew you could fit so much flavor between two slices of bread?"—Hannah Kaminsky, author of My Sweet Vegan, Vegan Desserts, and Vegan a la Mode

"This is the first time I've ever found myself drooling over sandwiches. This book oozes with gorgeous photos, creative recipes, and flavorful wit that make you want to read it like a novel, from cover to cover."—Alisa Fleming, author of Go Dairy Free and founder of GoDairyFree.org

"Take two super-creative, experienced, and highly regarded vegan cookbook authors, allow them to apply their imagination and exceptional palates to a theme where there are few boundaries other than slices of bread, and you have this incredible book."—Carla Kelly, author of Quick and Easy Vegan Bake Sale and Quick and Easy Vegan Slow Cooking