Farmer's Market Sandwich

My market basket is empty this week. Edmund had a leadership training meeting to go to on Saturday so Chris was gone all morning with him and a certain small person was having one of those mornings. I really missed going and I will miss it all week with each meal I prepare.

BUT I do have a recipe to share using some of my favorite farmer's market finds.



This is probably my absolute favorite sandwich. I can't begin to describe how good it is! Just try it for yourself - then you'll know.

Farmer's Market Pan Bagnat

2 medium eggplant, sliced in to 1/4 inch rounds
1/2 lb green beans trimmed
1/2 c roasted red peppers cut in to wide strips
1/2 lb fresh mozzarella sliced in to 1/4 inch rounds
3 Tbls olive tapenade
1 ciabatta loaf halved lengthwise

Vinaigrette
1/4 c olive oil
2 Tbls red wine vinegar
1 Tbls fresh parsley minced
1 1/2 tsp shallots minced
1/2 tsp dijon mustard
1/2 tsp sugar

Preheat oven to 350º. Coat a baking pan with cooking spray. Lay eggplant on sheet in a single layer and coat with cooking spray. Season with salt and pepper. Bake 10 min, turn and bake another 10 min (or you can just grill the slices) until brown and tender.

Cook green beans in a large pot of boiling water for 5 min. Drain and rinse under cold water. Pat dry.

Mix together vinaigrette until smooth.

Spread bottom half of the bread with the tapenade. Brush with vinaigrette. Spread green beans over the tapenade and press firmly. Lay pepper slices followed by the cheese and then the eggplant.

Brush the top of the bread generously with the vinaigrette and place on top of the eggplant. Press the sandwich together and chill 1-4 hours. Slice in half and then each half in half again on a diagonal.

- If you wrap it really tight, it travels well for a picnic, too.