Name: Vegetable Sandwich with Manchego Cheese
Yield: Yield: 8 Portions
Ingredients: 2 Japanese eggplant; 2 garlic cloves, minced; Ground black pepper, as needed; 4 fl oz/120 mL extra-virgin olive oil; 8 ciabatta rolls or similar rolls; Herbed Tapenade; 2 tbsp/30 mL honey; 2 tbsp/30 mL sherry vinegar; 2 fl oz/60 mL Dijon mustard; 8 oz/227 g baby arugula; 2 fl oz/60 mL extra-virgin olive oil; 2 red peppers; ½ tsp/0.5 g chopped thyme; 8 medium portobello mushrooms; 2 poblano peppers; 8 oz/227 g manchego cheese, sliced; Sherry vinegar, as needed; 2 medium zucchini; Olive oil, as needed; 1 cup/240 mL toasted pine nuts; Salt, as needed

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Dressing

½ tsp/0.5 g chopped thyme
2 garlic cloves, minced

Method

Combine the thyme, garlic, mustard, vinegar, honey, and olive oil for the dressing.
Cut the zucchini and eggplant into ¼- to ½-in/½- to 1-cm-thick slices on a bias. Adjust the angle as necessary to achieve similar-size slices.
Roast the red peppers and poblanos under a broiler, turning frequently, until the skin is completely blistered. Allow to sweat