Wednesday , 20 September 2017

Roasted Vegetable Sandwich with Homemade Potato Chips

Let me preface this by saying that we’ve figured out that we do not like beets – at all.  Although if given a choice between a simple sautéed swiss chard dish and beets I’d probably go beets (at least there were kind of sweet).  The husband really liked the chard but hated the beets. Go figure.

So I’m going to have two variations/ideas for a sandwich listed here – customize it the way you want to.

Originally, I was trying to use up the beets from the CSA so we went that route, but since we’ve already established that beets aren’t our favorite, next time I make this dish I’m going to do the variation where I sub in portobello mushroom caps for the beets on the sandwich.

Either way we still ended up eating and enjoying our lunch (especially the chips), we just had to pick off the beets and eat it that way.

Roasted Vegetable Sandwich with Homemade Potato Chips

Serves: 4 – Time: Depends on if you’re doing beets or mushrooms.  Beets – 2 hours; Mushrooms – 50 minutes

For the Sandwich:

  • 4 (2 oz) Ciabatta Rolls
  • 2 large beets (from CSA) or 4 large portobello mushrooms caps (if using mushrooms, clean and remove dark gills if desired)
  • 1 zucchini, sliced into 1/8 – 1/4 inch thick half moons
  • 1 medium red onion (or 2 small red onions) (from CSA)
  • 6 cloves of garlic (from CSA)
  • 4 Tablespoons herbed goat cheese
  • Fresh Basil Leaves (from CSA)
  • 3/4 Tablespoon extra virgin olive oil
  • 3/4 Tablespoon balsamic vinegar
  • Only if you do the beets – 1 Tablespoon balsamic mixed with 1/2 Tablespoon honey, microwaved for 10 seconds
  • 2 teaspoons dried thyme

For The Potato Chips:

  • 8 oz scrubbed, thinly sliced yukon gold potatoes (from CSA) – I used my mandoline to get them as thin as possible and left the skin on for a bit of added fiber (and because I was too lazy to peel them)
  • 2 teaspoons olive oil
  • salt to taste
  • For a fun twist – after thinly slicing the potato, soak them in a bit of vinegar (simple white is fine, although you could use apple cider, balsamic, etc. for an hour or so, then follow potato chip directions – you end up with salt and vinegar potato chips (yum)

Preheat oven to 350.  If doing beet variation – place beets, wrapped really well in foil (no need to take the skin off) in preheated oven and roast for 1 hour 15 minutes.  *Mushroom variation: make sure the caps are cleaned, you’ll put the mushrooms in the oven later on in the process.

Quarter medium red onion (or halve small red onions).  Place in 13 x 9 baking dish.  Place garlic cloves (still in skins) in baking dish.  Pour some (not all, especially if you’re using the mushrooms) of vinegar/oil mix onto onions.  Sprinkle 3/4 teaspoon of thyme on onions.  If you wanted to really caramelized the onion, you could also lightly drizzle a bit of honey on the onions – your choice.  Place in oven for 25 minutes (these will stay in for a total of 45 minutes).

At this point if you’re doing the chips, make sure chips are thinly sliced.  Press with paper towels to remove as much liquid as possible (especially if you marinated in vinegar).  Place in bowl and toss with olive oil.  Lay out on parchment paper covered baking sheet and sprinkle with salt (you could also use dried herbs or other seasoning – chili powder would be tasty a tasty option but get creative).

After 25 minutes has passed, remove pan from oven.  Place half moon cut zucchini into same pan.  Use some of the remaining remaining vinegar/oil mix and drizzle oven zucchini, tossing lightly to coat.  Sprinkle with dried thyme.

Mushroom variation – after putting the zucchini in the baking dish, also place mushrooms caps in baking dish.  Drizzle with balsamic/oil mix and sprinkle with dried thyme.  Put pan with vegetables back into oven.  If you’re making the chips, put them into the oven at this point also.  Everything will stay in the oven for another 20 minutes.

If you’re doing the beet variation, when the onions, etc have been in for the full 45 minutes, the beets will have been in for almost 2 hours – carefully remove them from oven.  Open top of foil so steam can escape and allow to cool enough so you can handle.  You’ll also want to combine the balsamic vinegar and honey and microwave it for 10 – 20 seconds, stirring afterwards so it’s combined.

Remove vegetable baking dish from oven.  If you’re doing the chips, check them at this point and see if they’ve browned nicely, if not continue to cook.  I ended up leaving them in the oven with the oven still on for another 3 minutes until they were nicely browned, and since I was in the process of building the sandwiches, turning the heat off and cracking open the oven door to keep them warm while I finished the sandwiches.  You might also have to do batches.  If some of them have browned completely but the others still need time – remove browned ones from pan and set aside.  Continue to bake the other half until they’re all nicely browned.

Cut ciabatta rolls in half.  Remove most of inner bread from top half of roll (you can save this and bake this later to make breadcrumbs) so that it’s basically the shell of the top roll.  This is to cut calories a tiny bit and it helps the sandwich filling stay in the sandwich. For each roll – spread 1/2 tablespoon of herbed goat cheese on top half, and half a tablespoon on bottom half of roll.

Remove garlic pulp from skins, mash together using a fork.  Divide evenly between the top halves of the four rolls.

Cut onion into strips (they’re slippery from being roasted).  Wash and dry basil leaves.  On bottom half of rolls, arrange basil leaves.  You can use as much or as little basil as you like.  I think for 4 rolls I ended up using 1/3 cup of basil leaves but it’s up to you.  On top of basil leaves, place the cut onions.

On top of onions, arrange cut zucchini.  If you did the mushroom variation, top with a portobello mushroom cap, then top half of roll.

For the beet variation, when beets are cool enough to handle, wearing gloves, remove skins from beets (they should come right off).  Slice into rounds then toss with the balsamic/honey mixture.  Build sandwich following the directions above, but instead of mushrooms divide sliced beets between the sandwich.

At this point you can just serve the sandwich, or slightly grill it (if you have a panini press even better) to warm everything through (I used a grill pan and grilled mine but it’s not completely necessary).  Serve chips on side.

Even though we ended up picking the beets off, the sandwich was still really good (yay for thyme, goat cheese, and garlic) I just wanted a little more “heft” to it which is why I think the portobellos would be amazing in them.  The picture below is of the sandwich without beats and I hadn’t toasted it at this point (I decided to warm them after I took the pictures and then we ate it before I thought to take another picture).

Overall though: super filling and satisfying sandwich.  And for us, we learned something new: avoid beets lol.  If I get beets again in my CSA I’m doing beet red velvet cupcakes with them.  Maybe the chocolate and frosting will hide the beet taste.

Image of Roasted Vegetable Sandwich with Homemade Potato Chips

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