Tapenade salami sandwich
- 1 Asian Eggplant
- 1 Zucchini
- 2 large (or 4 small) Sweet Bell Peppers
- 1 cup Manchego Cheese, grated
- Salami (optional)
- 1 Baguette
- 1/2 cup olives, pitted
- 2 cloves of garlic
- 3 tbs capers
- 1/4 cup extra virgin olive oil
- 1 squeeze of lemon juice
Chop and combine.
Preheat oven to 450°F.
Roast the bell peppers and slice into strips.
Slice the zuchinni and eggplant thinly using a vegetable peeler or a sharp knife. Toss in olive oil, salt, and pepper. Spread them out on a foil-lined baking pan and roast in the oven for 10 minutes. Flip them half way.
Slice the baguette in half lengthwise. Brush with olive oil and toast briefly for 1 minute.
Spread the tapenade on the bottom baguette slice. Top with eggplant, salami, bell peppers, zuchnini, and cheese.
Press the sandwich down firmly with a heavy board for 1/2 hour.
When ready to serve, heat the sandwich and melt the cheese in a 350°F oven for several minutes.