Sautee'd Zucchini, Eggplant and Tomato Sandwiches
On Herbed Parmesan Focaccia
There is no doubt about it. Summer is ending, and it makes me long for all the wonderful summer vegetables already. I wish I had the motivation and determination to cook, can and freeze all of these amazing tastes for the winter blahs. I admit I don't. My mother always cooks and freezes fresh sweet corn on the cob for the cold months. Maybe I can steal some from her when she's not looking.
Servings: 4-6 (depending on size of sandwiches)
Sautee'd Zucchini, Eggplant and Tomato Sandwiches
On Herbed Parmesan Focaccia
Focaccia
2-¾ c. All-Purpose or Whole Wheat Flour (sifted)
1 Tsp White sugar or Splenda
1-Tbsp. active dry yeast
1 Tsp. salt
1 Tsp. Dried Thyme
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
1 Tsp. Dried Rosemary
1 Tsp. Garlic Powder
1 Tsp. Ground black Peppercorns
1 Tbsp. Vegetable Oil
2 Tbsp. Olive Oil
1 c. water
2 Tbsp. Fresh grated Parmesan
1 cup shredded Mozzarella
Directions
In large bowl, mix together the first 10 ingredients. Mix in the Veg. Oil and water. When dough is formed, turn out on lightly floured surface and knead until elastic and smooth. Lightly oil large bowl, place dough in bowl and coat w/oil. Cover with cloth and let rise in warm place for 20 min. Preheat oven to 450 degrees and punch dough. Place on greased cookie sheet and shape into ¼- ½- in. rectangle. Sprinkle with cheeses and bake for 15 min. until golden brown. Slice into sandwich slices.
Sandwich contents
2 large zucchini (green or yellow, or both, cut in half and sliced lengthwise approx ¼ in. thick)
1 large ripe eggplant (sliced in rounds, approx. ¼ in. thick)
2 medium ripe tomatoes (sliced in rounds, approx. ¼ in. thick)
8-10 Provolone cheese slices
2 Tsp. chopped garlic
Salt to taste
Pepper to taste
Directions
In large frying pan coated lightly with olive oil, sauté zucchini and eggplant (you may have to do in batches) over medium heat (add crushed garlic, salt and pepper in last few minutes of sautéing) until lightly browned. While veggies are still warm, place a slice of Provolone on a slice of Focaccia, top with a slice or two of zucchini, then a slice of tomato, and a slice of eggplant, top with another slice of provolone and another slice of focaccia on top. Secure with toothpick if needed. There are many variations you can use here: Black olives, fresh basil leaves, roasted red peppers, feta or goat cheese…let your imagination and your taste buds run wild.
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About the Chef
 Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
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