Ingredients
ACE Organic Granary Bread
basil pesto spread
artichoke purée
red peppers, grilled
asiago cheese
portobello mushrooms, grilled
eggplant, grilled
mesclun mix

Method
1. Slice ACE Organic Granary to desired thickness, set aside.
2. Spread bread slices with basil pesto or artichoke purée.
3. Top with thinly sliced asiago cheese.
4. Top with grilled vegetables.
5. Top with a handful of mesclun mix.
6. Serve open faced or top with another slice of ACE Organic Granary bread and lightly grill.

Basil Pesto
Ingredients
1 bunch of fresh basil
¼ (60 mL) cup pine nuts
1-2 small garlic cloves, crushed
2 Tbsp. (30 mL) parmesan cheese, grated
salt and pepper to taste
fresh lemon juice to taste
canola oil

Method
1. Place basil, pine nuts, crushed garlic and parmesan cheese in food processor and pulse until combined.
2. Add salt, pepper and lemon juice to taste and pulse lightly until combined.
3. Slowly add canola oil until desired texture and taste.

Artichoke Purée
Ingredients
1 small can of good quality artichokes, packed in water not oil
1 small onion, sliced
1 tsp. (5 mL) of crushed garlic
1 tsp. (5 mL) of minced ginger
½ tsp. (2.5 mL) ground cumin
salt and pepper to taste
1 tsp. (5 mL) of Dijon mustard

Method
1. Rinse and drain artichokes.
2. Sauté sliced onion, garlic, ginger and cumin; cook until onion is translucent.
3. Put onion spice mixture, and artichokes into food processor. Add Dijon mustard and purée.
4. Use this spread instead of the basil pesto for a delicious grilled sandwich!

Easy Grilled Vegetables
Roasted Red Peppers- Place peppers on top of grill directly on low to medium flame or place in oven. Remove when charred or blackened, discard the stem and seeds, and place into a bowl and cover tightly with plastic wrap, set aside. After 10 minutes the skins should come off easily. Slice skinned peppers and season lightly with vegetable oil, salt and pepper and balsamic vinegar.

Portobello Mushrooms- Toss mushrooms with a small amount of oil, salt and pepper, then place on grill or place in oven and roast/grill for approximately 5 to 7 minutes. When finished, toss in a small amount of balsamic vinegar, slice and set aside.

Eggplant- Using a mandolin or a knife thinly slice the eggplant and season with a small amount of oil, salt and pepper to taste. Place directly on grill or roast in the oven until done. Toss in a small amount of balsamic vinegar.

Photo courtesy of Synergies Photography.

Instructions

This recipe is from Abdi Ghotb of The Sandwich Box, Toronto.


  Printer-friendly version
  Send this recipe to a friend.


  previous recipe   |   next recipe