5 Favorite Cold Sandwiches Around Town
The Italia
Fresh baguette (Dozen Bakery), elderberry jam, creamed honey, finocchiona (imported deli Italian meat), and Triple Cream brie. Tempered, Germantown.
The Urban Cookhous...
The components of this dish work great served alongside polenta or grits rather than on a sandwich.
Ingredients
Marinated Eggplant
- 1 large eggplant
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 2 teaspoons salt
- 1 teaspoon each oregano and basil
- 1/2 teaspoon black pepper
Hot Pepper Relish
- 3 habanero peppers, chopped
- 3 Fresno peppers, chopped
- 3 hot banana peppers, chopped
- 3 Anaheim peppers
- 1 onion, chopped
- 1/2 cup sugar
- 3/4 cup apple cider vinegar
- 1 teaspoon each salt, garlic powder, dried oregano and basil
For the Finished Sandwich
- Fresh Baby Arugula
- Crusty French Baguette
- Slices of Fresh Mozzarella
Preparation
1. To prepare Marinated Eggplant, cut eggplant into 1/2 inch slices. Combine olive oil, vinegar, oregano, basil, salt and pepper; whisk well. Combine with the eggplant in a shallow dish and marinate 1-2 hours.
2. To prepare Hot Pepper Relish, combine all ingredients in a saucepan, and bring to a simmer. Cook 5-7 minutes or until the peppers and onions have softened but still remain vibrant in color. Remove from heat and place in a food processor and process until desired consistency of the relish, usually 5-7 pulses.
3. Heat a grill or grill pan to over high heat, add eggplant, cook 60 seconds per side, or until tender with grill marks. For sandwich, toast baguette and layer sandwich starting with bottom baguette slice, pepper relish, grilled eggplant, fresh mozzarella, baby arugula, hot pepper relish, top baguette slice.
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