Cook With Confidence: Summer Veggie Sandwich

June 10, 2015 | By | Comments (0)
Summer Veggie Sandwich

Summer Veggie Sandwich

 

Hi all! We’re back at it again with this week’s installment of Cook With Confidence. This week, I wanted to try something that just seemed to spell out Summer, and something that would be a perfect item to pack up and take on a picnic.  Do you like sandwiches? How about sandwiches with ciabatta bread? How about ciabatta bread sandwiches with veggies and hard boiled eggs all combined together with a great vinaigrette dressing? Good! Because that’s what this recipe is all about, and the flavor combination is pretty out of this world.  Let’s get started, shall we?

 

 

It’s important to get this step going first so you can chop the veggies while the eggs are cooking. The recipe calls for 2 hard boiled eggs, but because I knew I wanted a little more than that, I added one more. Place the eggs in a pot filled with water so that each egg is covered with around one inch of water. Get that water to a boil and then turn off the burner and cover the pot for about 8-10 minutes for some perfect hard boiled eggs.

 

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Kalamata olives, tomatoes, and artichokes all get tossed in a really fun red wine vinegar, garlic, and dijon mustard mixture. Make sure to chop your garlic clove really well so there are no large chunks. To seed your tomato, I found it easiest to chop it into slices, and then take each slice and make three cuts with your knife where the center meets the outer ring. Then simply remove the inner seeds and chop the outer ring in half, and then in half again. Easy!

I wanted to get those ciabatta slices a little crispy, so I halved my ciabatta bread and placed them in the oven for about five minutes to toast them before I spooned the veggie mixture over the bottom halves. When the eggs are done boiling, you can rinse them under some cold water before you peel them so they don’t burn your hands if they’re still hot! Slice those up and layer them on top of the veggies and then top with fresh basil leaves. While this recipe also calls for chopped fennel, I couldn’t find any at my local grocery store, so to add more greens, I added some fresh spinach leaves.

 

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And that’s it! Cut each sandwich in half to make it easier to eat, and you’ll be good to go! This recipe definitely got a standing ovation from those who tried it with me, because not only was it delicious, but it just speaks Summer, and would be a perfect meal to wrap up and take in a cooler for a picnic.  I can’t wait to try this recipe again, I was absolutely head over heels for that toasted ciabatta bread and those olives! If you’d like to give this recipe a try, be sure to snap a photo and tag it on Instagram or Twitter with the hashtag #CookWithConfidence. We love to see what you guys create and we’ll be sure to repost our favorites. Happy Cooking!

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