An open faced sandwich is a great way to avoid all that bread that we don't really need. So take the top off (not your top of coarse) and enjoy the more of the flavors within.
Ciabatta is an Italian white bread made from wheat flour, water, salt, olive oil and yeast. It was created in 1982 so it hasn't been around that long but it has quickly become a favorite. It has a slightly chewy texture that will hold up well for a sandwich with a lot of ingredients.
Serves 4
Ingredients:
2 tablespoons EV olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 medium zucchini, sliced lengthways
2 medium yellow squash, sliced lengthways
4 ounces baby portabella mushrooms, sliced
1 medium sweet red pepper, sliced
1/3 cup mayonnaise with olive oil or low fat mayonnaise
1 tablespoon sun dried tomatoes, minced
¼ cup balsamic vinegar ( inexpensive)
4 ciabatta bread loaves, sliced
1 large onion, caramelized
4 ounces goat cheese (or fontina)
Instructions:
Preheat oven to 425°.
In a large bowl, combine oil, garlic, salt, oregano and basil. Add squashes, mushrooms and red pepper and toss to coat. Transfer to baking pans.
Roast, uncovered, 15-20 minutes or until lightly browned, stirring occasionally.
Meanwhile make the aioli by combining mayonnaise and sundried tomatoes. Set aside.
Heat balsamic vinegar in small sauce pan until reduced and thick.
Place bottom slices of ciabatta bread on baking sheet. Brush equally each slice with sundried tomato aioli. Top with vegetable mixture and onions. Add goat cheese or fontina cheese..
Broil 6-8 inches from the heat for 2-3 minutes or until cheese is heated. Drizzle with balsamic sauce. Serve with additional Sundried tomato aioli if preferred.