Saturday, July 28, 2012

Roasted Vegetable Baguette with Parlsey Pesto

These sandwiches are perfect for making ahead of time, wrapping in parchment and bringing to an event or picnic. Merely bring the spinach in a separate baggy so it doesn't wilt in the sandwich and you have a wonderfully flavorful, hearty sandwich at your disposal.

Roasted red bell peppers, red onions, garlic and artichokes inside crispy baguettes with olives, fresh spinach and parsley-almond pesto.

Roasted Vegetable Sandwiches
makes 4 sandwiches
2 red bell peppers, seeded, thick strips
1 red onion, 1/2" slices
1-15 oz jar artichoke hearts, drained and rinsed
12 garlic cloves
3 tbl extra virgin olive oil
1 tbl balsamic vinegar
1/2 tsp red pepper flakes
salt and pepper, to taste
1/2 cup green olives, chopped
1 cup baby spinach leaves
4-6" baguettes

Preheat the oven to 425.
Toss the bell pepper, onion, artichokes and garlic in olive oil, vinegar, red pepper flakes, salt and pepper. Roast for 30-40 minutes until tender and lightly charred.
Assemble each sandwich with a spread of pesto, the veggies, olives and spinach.

Parsley Pesto
1 head parsley, ends trimmed
1/2 cup slivered almonds
2 tbl toasted pine nuts
3 garlic cloves
salt and pepper
1/4-1/2 cup extra virgin olive oil

Combine the parsley with stems, almonds, pine nuts, garlic, salt and pepper in a food processor. Blend until well broken down. Slowly drizzle in the olive oil until you reach your desired consistency. Since I used this as a spread for sandwiches I kept it pretty chunky.

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