Sue Fuirst of Chappaqua says she was inspired, after a trip to the Pleasantville Farmer’s market, to make this sandwich for a tailgate with friends.
What do you think of the recipe? Vote below. The reader favorite will win a cookbook.
Want to enter the contest yourself? Click here: LoHud.com/LocallyGrown.
The recipe, after the jump.
A Tailgate Sandwich
Makes 9 servings.
1 herb foccacia from Bread Alone
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 handful fresh basil, chopped
1 ball fresh mozzarella cheese, thickly sliced
5 plum tomatoes, sliced in half vertically
2 large zucchini, sliced into 1/8 inch ribbons lengthwise
1 bunch of fresh arugula
Kosher salt and pepper
Begin in the morning.
Preheat oven to 275 degrees. Line a baking pan with a silicone sheet.
In a large bowl, toss tomatoes and zucchini with 2 tablespoons olive oil and season with salt and pepper. Place vegetables on baking pan, spaced evenly. Tomatoes cut side down. Zucchini flat not twisted or folded. Season again with salt and pepper.
Put pan in oven and ignore for 1 1/2 – 2 hours. Remove from oven and set aside until needed.
Cut foccacia in half on the horizontal.
Whisk together remaining 2 tablespoons olive oil, balsamic vinegar and chopped basil. Spread dressing evenly on both cut sides of the bread.
Place zucchini slices evenly on bottom half of foccacia. Follow with cooked tomatoes, mozzarella slices and, lastly, arugula. Place other half of bread on top. Press sandwich together. At this point, if you have time, place a heavy pan on top of sandwich. This will help mesh the flavors.
When ready to leave, slice sandwich into 9 pieces and place in a container or wrap each individually.
1 Comment
Grilling the vegetables makes it taste better