I know this isn’t much of a come-back after an almost three month hiatus, but seriously, don’t knock it till you try it. I think this is the longest I’ve gone without blogging, and really it’s because things at work have been nutz-o. Having said that, the last thing I’ve felt like doing is cooking anything elaborate after a crazy workday. Lately, I’ve been making things that are quick, easy, and don’t involve a lot of clean-up. I came up with the veggie delight sandwich- totally a knock-off of the subway sandwich, but so much yummier. I finally had a little down-time over the weekend and decided it was time to get back to blogging with this recipe.
I’ve been busy with other things too besides work- In November I became the proud owner of my very first Ocarina and my life hasn’t been the same since then… here’s a you-tube video of my progress… not exactly Beethoven, but i’ve been teaching myself and I don’t read music so it’s been a slow process.. the audio is awful too since I used my cheap little webcam…
Then the other thing that has been going on is that we’ve started watching battlestar galactica… it is so good we don’t want to think that it will ever be over…
But back to the reason why I logged on anyway, the veggie delight… my new favorite sandwich. It sounds simple and boring, but trust me when I tell you that you won’t believe how much taste is packed into this baby. You should go try this, like right now.
1 whole wheat baguette
2 tbsp. butter
1 garlic clove, grated
1 large tomato, cut into thin slices
1 red onion cut into thin slices
1 bunch scallions cut into thin rounds
1 1/2 cup broccoli cut into thin slices (with stalks)
1/2 cup sliced button mushrooms
2 tbsp sliced black olives (I usually add this, but was out of them today)
1 jar mild banana peppers (this is really the star of dish)
1/4 cup shredded parmesan cheese
lots of freshly cracked pepper
Olive oil- to drizzle on top at the end
Salt to tase
First, slice the baguette lengthwise. Grate the garlic into a small bowl or sauce and add the butter. Melt the butter and let the garlic infuse it. With a pastry brush, add a thin layer of melted butter to the bread and place on a baking sheet. Toast in a 400 degree oven until the bread is slightly crunchy. Remove from the oven. While the bread is cooking, slice all of the veggies and begin layering on top of the bread, first the tomato, then the mushrooms, then the broccoli, then the onions, then the scallions, then the olives and lastly the banana peppers. Sprinkle a little Parmesan cheese on top, and season with salt and pepper. Lastly drizzle a little extra virgin olive oil over the top and eat immediately.