Ratatouille and Goat Cheese Subs
Matt Neal had never made ratatouille before he opened Neal's Deli. He took the recipe from his father, the legendary Southern chef Bill Neal, and used it as the basis for his own version. Neal cooks the key ingredients—eggplant, zucchini, bell peppers and onion—separately. "That way, I can make sure each vegetable cooks exactly how I want it; plus they won't steam in a big group all together," he says. "Customers request this sandwich all summer long, but we wait until the ingredients are available at the farmers' market before we serve it." More Tasty Sandwiches
The ratatouille and goat-cheese mixture can be refrigerated separately for up to 3 days. Rewarm the ratatouille and let the goat-cheese mixture return to room temperature before finishing the sandwiches.
Sauvignon Blanc is a great match with goat cheese because it has a similar tangy edge—it's great with vegetables, too. Some winemakers in California's Santa Barbara County are experimenting with fermenting a percentage of their Sauvignons in oak to give the wines a bit more depth and lushness.