I stopped by the
Green City Market this morning to catch my friends at
Eat Green Foods in action making their Goat Cheese Sandwich with marinated zucchini and summer squash. This is a delicious sandwich that is so simple to prepare. Start with good ingredients – a great loaf of ciabatta bread
(EGF buys theirs from Red Hen Bread), a good quality goat cheese
(EGF recommends Prairie Fruits Farm goat cheese, available at the Green City Market), caramelized onions* and fresh-from-the-farm zucchini, summer squash and mesclun mix. You can’t go wrong.
Start the night before by slicing the squash and zucchini into thin rounds. Or, if they are larger in diameter, slice them into thin half-moons. Marinate overnight in olive oil, balsamic vinegar, salt and pepper. The next day, follow these five easy steps to a great sandwich:
Finish off the sandwich with a drizzle of olive oil and some salt & pepper. Many thanks to Eat Green Foods for sharing their trade secrets with us. Enjoy!
* For great step-by-step instructions on how to caramelize onions, view this article posted on RealSimple.com.
The adjustable mandoline slicer is one of my most favorite and heavily used tools in the summer kitchen. In this recipe, it makes short work of turning garden vegetables into thin ribbons and slices. I piled on these “cold cuts” along with a garlic and herb cheese spread. In no time at all, I had a spectacular Veggie Cold Cut Deli Style Sandwich stacked with zucchini, squash, red bell pepper, carrots and radish.
Veggie Cold Cut Deli Style Sandwiches
