Veggie-packed ciabatta sandwich says bye to dry
Nothing disappoints me more than a dry sandwich.
In addition to mayonnaise, there are many ways to get moisture into a sandwich. There are your other standard condiments, and I also have had — and made — great ones enlivened by romesco, vinegar and oil, salsa and more. You name the sauce and it can probably find a place on the right sandwich.
Pati Jinich, host of the public-television series “Pati’s Mexican Table,” thinks the same way I do on this subject, even for sandwiches without meat. I occasionally have made one from her most recent cookbook that has grilled vegetables bathed in a tart cilantro vinaigrette, which then are piled between ciabatta rolls and topped with cheese.
They are packed with personality — and are plenty messy — but it’s a trade-off worth making. Grilled eggplant, zucchini and poblano ciabattas with queso fresco.
¼ teaspoon freshly ground
black pepper
1 cup tightly packed fresh cilantro leaves and upper stems, coarsely chopped (may substitute parsley or mint)
¼ cup canola oil or safflower oil ¼ cup red wine vinegar
2 garlic cloves
½ teaspoon packed dark brown
sugar (optional)
6 ciabatta, sourdough or other
large, crusty rolls
1½ cups crumbled queso fresco, mild feta or farmer’s cheese (optional)
If using a gas grill, preheat to medium-high (about
375 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when they are ready, distribute them evenly
under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 to 5 seconds.
Grill the poblanos until they are blistered and completely charred on the outside, 6 to 8 minutes, turning them frequently with tongs. Transfer them to a bowl and cover with a plate. Let them steam for at least 10 minutes and up to 2 hours. Fill the bowl with water and use your fingers to remove the charred skin, then split open each pepper and discard the stem, cluster of seeds and veins. Pat the peppers dry and tear into strips. (If desired, you can char the poblanos under an oven broiler instead.)
Cut each zucchini and eggplant in half crosswise, then cut them lengthwise into ¼-inch slices. Brush the zucchini and eggplant slices with olive oil. Sprinkle with ½ teaspoon of salt and pepper. Grill the zucchini and eggplant slices on one side until lightly charred and fork-tender, 6 to 8 minutes. Allow to cool slightly.
(If desired, you can cook the eggplant and zucchini until lightly charred on one side under the broiler instead.)
In a blender, combine the cilantro, canola or safflower oil, vinegar, garlic, brown sugar (if using) and the remaining 1 teaspoon salt and puree until smooth. Taste and add more salt, if needed. Pour the vinaigrette into a large bowl. Add the eggplant, zucchini and poblano strips, and gently toss. Let the vegetables sit for at least 5 minutes and up to 30 minutes before assembling the sandwiches.
Split the rolls in half and toast them lightly. Place a generous amount of the dressed vegetables on the bottom halves, and top each with ¼ cup cheese. Put the top halves of the rolls on top, press together, and serve. (You also can split the rolls on the top, leave them hinged and stuff the vegetables inside, hot-dog-style.)
PER SERVING: 370 calories, 12 g protein, 50 g carbohydrates, 7 g fiber, 5 g sugar,
15 g fat (2 g saturated), 0 cholesterol, 940 mg sodium