With the arrival of summer, our gardens are starting to produce delicious fresh produce. Here is a recipe that takes advantage of those fresh vegetables and herbs to make the perfect sandwich for a friendly barbecue or to take on a picnic by the lake.
Chimichurri Stuffed Bread
Ingredients:
Stuffed Bread
- Loaf of artisan bread
- Fresh mozzarella
- 3 large portabella mushrooms
- 1 large red bell pepper
- 2 eggplants cut lengthwise into slices
- 2 handfuls of spinach leaves
- 10 sundried tomatoes (soaked in oil preferred)
- 1 tablespoon of truffle oil
- 1 tablespoon of oregano
- 1 tablespoon of dried basil
- Salt and pepper to taste
- Chimichurri sauce (you could also substitute your favorite pesto sauce)
Chimichurri Sauce
- 30 grams of finely chopped garlic
- 170 grams of finely chopped shallots
- 120 grams of sherry wine
- 200 grams of finely chopped cilantro
- 250 grams of extra virgin olive oil
- 30 grams of fresh oregano
- Pinch of red pepper flakes
- 35 grams of sugar
- 75 grams of red wine vinegar
- 25 grams of lime juice
- Salt and pepper to taste
Preparation:
-
Prepare chimichurri sauce by combining all ingredients in a food processor and pulse until mostly smooth. Do not let it get warm or the herbs will brown.
- Toss vegetables with a light coating of truffle oil, salt, pepper, oregano and basil
- Grill your vegetables (or saute on the stove top)
- Slice your bread in half horizontally and hollow out
- Spread chimichurri sauce on top half of the bread
- Add sundried tomatoes evenly on the lower half of the bread
- Add grilled eggplant
- Add grilled peppers
- Add grilled mushrooms
- Add dollops of fresh mozzarella across the vegetables
- Put top of bread back on and heat in an oven for 8-10 minutes at 350 degrees F. until cheese is melted
- Slice and Enjoy!
