I'm the kind of person who could easily eat the entire pan
of kale chips directly from the pan while they're still smoking hot. I usually
regret not making two pans.... all for me.
I can also eat my famous roasted tomatoes each and every day
of the year-- breakfast, lunch and dinner. I don't care if it's Italian,
Mexican, Asian, American, whatever.... I can squeeze in a roasted tomato.
Have you ever seen a better looking sammy? |
I knew there had to be a way to combine two of my besties into another
favorite of mine: the grilled sandwich.
Friends, let me tell you, I have created the BOMB of the
BEST sandwich EVER and I'm not EVEN exaggerating at ALL! If this were a
contest, I'd win!
Here's what you need:
Roasted tomatoes. You may not purchase these because the
store bought type are much too oily. Basically, take the most perfect summer
grown tomato, slice it about 1/2 inch thick, place on rimmed cookie sheet, drizzle
(do not pour) olive oil, salt and pepper. Bake 300 for about 4 hours. I then
freeze the entire cookie sheet and when frozen solid, I pop the tomatoes off
and store in freezer bags for the future.
Kale chips. You may not purchase these because the store
bought ones do not have the same qualities as homemade. Basically, take a bunch
of kale, (enough leaves to cover a rimmed baking sheet, but the leaves may NOT
overlap), wash and completely dry the leaves, remove the stems, massage one teaspoon of olive oil into leaves with your hands (do not
use more that 1 t), liberally sprinkle nutritional yeast over the leaves and
bake at 300 degrees for 15 minutes. (no salt needed for these kale chips)
Watch carefully. Flip them over if you must. Bake longer if they're still moist. Remove any smaller leaves that toast up earlier that the bigger leaves. Allow to cool.
Watch carefully. Flip them over if you must. Bake longer if they're still moist. Remove any smaller leaves that toast up earlier that the bigger leaves. Allow to cool.
Garlic toast. You must use a high quality bread like ciabatta.
Butter, salt, pepper, garlic powder, oregano on one side. Grill buttery side
down till golden. Flip over to lightly toast the other side.
Vinaigrette. Make a simple dressing from the juice of the
roasted tomatoes (it's like tomato gold), lemon juice and/or red wine
vinegar, Dijon ,
agave and olive oil. I think the basic rule of thumb is 3 parts oil to 1 part
acid. the Dijon
and agave (or honey) are just added to help emulsify the dressing. Whisk.
Assemble the sandwich and devour. Have some napkins handy :)
This is the best sandwich I've seen so far for this challenge. Roasted tomatoes, kale chips and garlic bread sound like sammich heaven!
ReplyDeleteOoh that looks like one delicious sandwich!
ReplyDeleteWow Tracy, that sounds wonderful. I will be trying this for sure. I love the tip for roasting the tomato's and then freezing them. Great blog.
ReplyDelete