Grilled vegetable and Boursin cheese sandwich
This sandwich was influenced by New Orleans’ muffuletta, an Italian-style sandwich with layered ingredients packed into a round loaf of bread. Here, the layers consist of grilled vegetables and creamy cheese, served on a baguette. Serve at lunch with a hearty soup.
Makes 4 sandwiches
- 2 small Asian eggplants, sliced 1⁄4 in. (5 mm) thick, lengthwise
- 2 small zucchini, sliced 1⁄4 in. (5 mm) thick, lengthwise
- 2 yellow peppers, quartered
- Olive oil, for brushing
- Salt and freshly ground black pepper, to taste
- 1 large tomato, thinly sliced
- 1 small red onion, thinly sliced
- 10 arugula leaves
- 1 tub (150 g) garlic & fine herb Boursin cheese
- 1 large baguette
Grease and preheat grill to medium high. Lightly brush eggplant, zucchini and peppers with oil; season with salt and pepper.
Grill eggplant and zucchini for 4 to 6 minutes per side, or until lightly charred and very tender.
Meanwhile, grill peppers skin side down, for 4 to 6 minutes, or until well charred. Turn peppers, cook for 1 to 2 minutes more and place in a bowl covered with plastic wrap. Set aside eggplant and zucchini on a large plate.
When peppers have cooled to room temperature, peel and discard skins.
Cut baguette into 2 loaves; slice each loaf in half horizontally. Hollow out the 4 pieces of bread, about 1⁄4 to 1⁄2 inch (5 mm to 1 cm) down, so they resemble canoes.
Spread Boursin cheese evenly over each of the 4 pieces and layer sandwich bottoms in the following order: eggplant, zucchini, peppers, tomato, onion and arugula. Place sandwich tops over ingredients; then press down gently and cut in half on the diagonal.