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Lucy's kitchen: Veggie Sandwich

Thursday, July 31, 2014

Hey my peoples.

Hope all of you are having a wonderful week so far. Can you believe tomorrow is August 1st?? This summer has flown by and I am not okay with it. The weather has been especially beautiful in the nation's capital this week.. low humidity and lots of sunshine. We love it!

If you've been reading here for a while it's no surprise that I love to eat. And I really love to eat my grandma Lucy's Italian cooking. Some of my all time favorite recipes have come from her over the years (like this homemade tomato sauce) and I love collecting so many family recipes to one day pass to Hadley. 

Last week while we we're visiting her she made me her Italian spin on a veggie sandwich. Pretty much everything she has made me is ridiculously good but this.... oh my god. Words cannot describe how delicious it is. Even you meat lovers (like myself) will drool for this sammy.

So without further ado... 

Grandma Lucy's Veggie Sandwich


What you need

a nice loaf of bread (I used Italian but use your favorite!)
mozzarella cheese
balsamic vinegar
mayonaise
fresh thyme (dry herb works too)
black pepper
olive oil
1 clove garlic, crushed
1 summer squash, sliced
1 eggplant, sliced horizontally
1 sweet onion, thinly sliced
mushrooms, thinly sliced


What you do

Before we talk steps lets talk about these ingredients real quick. Since this is a pretty simple sandwich it will be best with the freshest of ingredients. I highly suggest some fresh baked bread, nice mozzarella and farm fresh veggies! If you don't have access to this, it is still yummy so don't fret!

Okay, now for da bizz-ness...

Preheat the oven to 400°.

Slice up two medium thick slices from your bread. You're gonna have some substantial filling so make sure it can hold it! But also don't make them too big that it overloads your filling... too much bread can kill a sammy! Bread to filling ratio is crucial people... CRUCIAL. Have I over analyzed this sandwich enough for you?

Mix together a 1/4 cup of mayo and a splash of balsamic vinegar. You can adjust to your liking. I've never had this combo before but it has quickly become my new favorite mayo. Spread on one side of each slice of bread and set aside.


Slice your eggplant and place on a greased baking sheet. Brush with olive oil and sprinkle black pepper and thyme over top. Roast in the oven for 25-30 minutes or until golden brown. Flip over half way through for even doneness.

Sauté your sliced onion, mushrooms and squash in olive oil, crushed garlic, black pepper and a bit of thyme. I made a huge batch for leftovers but if you want to make it for just one sandwich I would do only a small handful of each veggie. Cook until the onions are translucent and mushrooms+squash are tender and golden brown. I usually put the onions in for five minutes and then add the mushrooms and squash since they cook faster.

Once all the veggies are finished arrange them on one slide of bread. Place a few slices of mozzarella over top and a bit more thyme. Put in your toaster oven or broiler until bread is crispy and the cheese has melted.


Squish that melty goodness together and ENJOY.
MMMMMMM. MY FREAKIN GOODNESS.


#drooooooooooling

I hope you all will try this bad boy out and love it as much as I do :)

CHEERS,

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