Recipe developed and contributed by Maureen Gualtieri
We’re getting into al fresco dining season, and this month’s recipe makes the most of it – transforming last night’s barbecue extravaganza into a show-stopping mega sandwich, perfect for a picnic crowd! You can use whichever combo of veggies and meats you have on hand, but we’ve built ours – on a whole ENTIRE baguette, no less – out of the classic trifecta of zucchini, red pepper, and hearty eggplant slices. Add a slather of our Maple Crunch mustard and some melty Provolone cheese, and this super sandwich will surely satisfy.
Giant Submarine Sandwich
(Yield: 8 servings)
1 baguette
2 tbsp (10ml) olive oil
1.5 tsp (1g) dried oregano
1 tbsp (25g) DFC’s Maple Crunch mustard
2 big handfuls (approx. 55g) baby spinach
100g Provolone cheese, deli sliced
1 (approx. 100g) roasted red pepper, thinly sliced
1 small (approx. 130g) eggplant, sliced and grilled
1 medium (approx. 120g) zucchini, sliced and grilled
Preheat your oven to 375 degrees F. Slice your baguette entirely through lengthwise, and open; sprinkle olive oil and oregano liberally over the bottom half, and spread the DFC’s Maple Crunch mustard evenly over the top half. Begin stacking your fillings on the bottom half: first the spinach, then the cheese, then one layer of each of the veggies. Replace the top, and wrap the whole thing tightly in aluminium foil. Pop into the oven and bake for 30 to 40 minutes – until the fillings are piping hot, the cheese gloriously melted, and the crust nice and crisp.
Unwrap and bring to the table whole on a cutting board, and cut a slice for each diner. Serve with crispy veggies and dip, potato chips, or a bean salad.
