Monday, December 10, 2012

Sautéed Vegetable Sandwich on Foccaccia:

Who could resist this? These veggies are simply sautéed in a little bit of olive oil with salt, pepper, and a teeny dash of cayenne. The red onion and cabbage lend a nice tang to the simple dish, creating a versatile and comforting flavor that plant lovers and carnivores alike will go crazy over. Serve in between two slices of hearty foccaccia, and you'll be in Heaven.


1 zucchini, sliced lengthwise and then sliced in half (so that it'll fit on a sandwich)
2 to 3 plum tomatoes, sliced
1/2 of a red onion, sliced
1 1/2 cups cabbage, shredded or sliced
2 tsp. olive oil (or more, if neccessary)
1/4 tsp. salt (or more, to taste)
Dash of black pepper
Dash of cayenne pepper
6 slices of bakery fresh foccaccia or ciabatta
Dijon mustard (optional)

Makes 3 sandwiches.
Total Cook Time: 20 to 25 minutes.


1. Heat the olive oil over medium-high heat in a large skillet. Add the zucchini, red onion, cabbage, salt, black pepper, and cayenne pepper. Cook until tender and a little charred, 5 to 7 minutes.

2. Once those vegetables are cooked, take them out of the skillet and place them on a plate. Add the tomatoes  and a dash of salt to the skillet, and cook for another 5 to 7 minutes or so. They should be cooked through, but not mushy.

3. While the tomatoes are cooking, toast the foccaccia. Once everything is ready, layer the veggies on each sandwich, top with Dijon mustard, and serve.

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