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This vegetarian sandwich from New York's Brooklyn Fare is terrific warm, but for a shortcut, use jarred olive tapenade instead of homemade and serve the sandwich cold. More Tasty Sandwiches

César Ramirez
May 2010

Gallery

© Stephanie Foley

Recipe Summary

total:
45 mins
Yield:
Makes 4 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a skillet, cook the garlic and shallot in the vegetable oil over low heat until softened, about 3 minutes. Transfer to a mini food processor; add the goat cheese, cream, thyme and hot sauce and puree. Season with salt and pepper and transfer to a bowl.

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  • Rinse out the food processor. Add the olives, mint, 2 tablespoons of olive oil and a pinch of pepper; process to a paste.

  • Preheat a grill pan. Brush the zucchini with olive oil; season with salt and pepper. Grill over high heat, turning, until tender.

  • Keep the grill pan hot. Spread the goat cheese on the bottom half of the baguette and top with the zucchini, red peppers and sun-dried tomatoes. Spread the olive paste on the top half. Quarter the sandwich and grill, pressing with a skillet and turning once, until hot; fill with lettuce and serve.

Make Ahead

The sandwiches can be made through Step 3 and refrigerated overnight.

Suggested Pairing

Berry-inflected rosé.

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