Summer Sandwich
As featured in episode 3 of season 3 of Herndon Farmer’s Market with Tooran K. Shadmand. On this episode Tooran interviews Chef Eloy and Esther from Chef Eloy’s Kicken’ Salsa.
Special thanks to Santa Cruz Produce for their donation of vegetables, Grace’s Pastries for their donation of focaccia bread and the Lamb’s Quarter for their donation of cheese for this episode’s recipe.
Episode Recipe: Waffle Iron Summer Sandwich
Ingredients:
1 Japanese Eggplant
1 Bell pepper (any color)
1 onion
1 tomato
cheese of any kind
1/2 teaspoon salt (or to taste)
1 tablespoon of extra virgin olive oil
Directions:
1. Diagnolly slice grilled eggplant and zucchini
2. slice the onion and peppers into rings
3. Grill vegetables on a waffle iron
4. Cut cheese and tomatoes into slices
5. Cut bread in half lengthwise
6. toss grilled vegetables with salt and pepper and olive oil
7. Assemble sandwich with grilled vegetables, tomato, and cheese.
8. Grill bread in waffle iron until lightly brown (about 5 minutes)