Dancer's Kitchen

Paul's Grilled Vegetable Focaccia Sandwich

By Paul Pinarello
Paul Pinarello, Guelph Dance supporter and chef at Taste Fine Foods in Guelph, Ontario, shares this delicious recipe for a grilled vegetable focaccia sandwich. Enough to feed six people, it’s the perfect for a twilight picnic dinner with friends at the eighteenth annual Guelph Dance Festival’s In the Park performances
1 nine-inch focaccia loaf
2 zucchini
1 eggplant
2 peppers
1 pound feta cheese
1/2 cup basil pesto
Turn on the BBQ or oven to roast or grill the vegetables. Slice the zucchini and eggplant and grill on the bbq or roast in oven. Roast the peppers until black, cool them on paper bag and peel, discarding the peel and seeds.
Slice the focaccia in half lengthwise. Butter both sides. Apply pesto to the bottom layer. Place sliced feta cheese on top of the pesto. Alternately layer the grilled eggplant, peppers and zucchini. After layering all of the vegetables, top with the other half of the loaf. Wrap the entire sandwich in plastic wrap, place it on a plate, and put five or six plates on top to compress the filling and bring all the flavours together. Keep it in the refrigerator overnight while compressing. The next day, take the sandwich to the picnic whole and slice into wedges or squares and enjoy! Bring a beverage and some fresh fruit for a wonderful picnic in the park!
In The Park, part of the Guelph Dance Festival, runs June 2nd through 5th, at Exhibition Park in Guelph.
While in town, check out Paul’s TasteFineFoods.ca, 728 York Road, Unit A, Guelph, Ontario.



Photo courtesy of Pinarello

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