 |
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
 |
|||||||||||||||
 |
|||||||||||||||
|
|||||||||||||||
| |
| Grilled Eggplant Sandwich on Focaccia with Fresh Mozzarella, Yellow Tomatoes, and Basil Corn Relish |
by Chris SchlesingerTry with a Sauvignon Blanc. The crisp character and naturally tart, herbal overtones of Sauvignon Blanc are very much at home among these fresh garden flavors. ingredients: 1 eggplant (1 ¼ to 1 ½ lbs.) sliced into 1-inch thick circles ¼ cup olive oil Kosher salt and freshly cracked black pepper to taste 2 yellow tomatoes, each cut into 4 slices 8 ounces of fresh mozzarella (equivalent to 2 large balls) cut into 8 slices 1 cup cleaned arugula 8 sandwich size pieces of focaccia Rub eggplant circles on both sides with olive oil and sprinkle with salt and pepper. Place on medium hot grill and cook for 3 to 4 minutes per side until golden brown. Remove from grill and place on piece of focaccia bread. Build sandwich with remaining ingredients and garnish with a tablespoon of relish. Makes 4 sandwiches. Basil Corn Relish 1 cup cooked fresh, thawed frozen or drained canned corn 1/3 cup extra virgin olive oil ¼ cup balsamic vinegar ½ cup julienne fresh basil Kosher salt and freshly cracked black pepper to taste To make relish, combine all ingredients in a medium bowl. Courtesy of wineanswers.com. Related articles: Burgers and Beyond, Wine Comes to the Barbecue Grilled Eggplant Sandwich on Focaccia with Fresh Mozzarella, Yellow Tomatoes, and Basil Corn Relish with a Sauvignon Blanc. Lime Marinated Grilled Mahi Mahi Sandwich on Hawaiian Sweetbread with Pineapple Chutney with Chardonnay. Grilled Coriander Rubbed Chicken Sandwich with Chipotle Lime Mayonnaise on a Kaiser Roll with a chilled Beaujolais. About the Author: Chris Schlesinger's passion for loud, spicy flavors and live fire cooking is expressed at his two Massachusetts' restaurants, the East Coast Grill, which focuses on seafood, and The Back Eddy, which features a menu that communicates the restaurant's close relationship with local farmers, fisherman, brewers, vintners and cheese makers. Besides being a restaurateur, Chris also is the author, with John Willoughby, of several cookbooks: The Thrill of the Grill; Salsa, Sambals, Chutneys, and Chowchows; Big Flavors of the Hot Sun; Lettuce in Your Kitchen; License to Grill; and Let the Flames Begin. |
|
|||||
|
|||||
|
|||||
Let's Get Cooking!
