Summer weather has just arrived in Boston...perfect for a sunset sail in the Boston Harbor complete with a harbor tour (courtesy of Captain John), mimosas (courtesy of Skipper Blasko), and a warm roast vegetable sandwich (courtesy of 51 Porter). This picnic-friendly sandwich boasts our own homegrown arugula (courtesy of Miss Tammen) and provides the perfect take-along meal for any summer outing!
Ingredients (For 6 small sandwiches)
*1 recipe arugula pesto (below)
*1 french or sourdough baguette
*2 roasted red bell peppers (jarred or oven-roasted)
*1 red onion sauteed with balsamic vinegar and olive oil (chop onion and saute in a pan with 1 Tbs. olive oil and 2 Tbs. balsamic vinegar, add salt and pepper, and 1 clove crushed garlic. Saute for about 5 minutes or until onion starts to caramelize)
*2 red tomatoes, sliced
*3-4 ounces goat cheese
*Salt and Pepper
*Balsamic vinegar to drizzle
Directions
1. Slice baguette lengthwise in half. Spread both sides with arugula pesto2. Add 1/2 crumbled goat cheese to one half of the sandwich.
3. Add sliced roasted red pepper, caramelized onions, and tomato slices. Add a dash of salt and pepper and a drizzle of balsamic vinegar. Top with remaining cheese4. Top with the other half of the bread. Toast in oven at 350 degrees for about 10 minutes or until cheese melts.
5. Cut in sixths (or any size), wrap in foil, and take to go!
Arugula pesto:
*1 cup packed fresh arugula
*1 cup fresh spinach
*3 cloves garlic
*1 Tbs. balsamic vinegar
*1/4 cup chopped, toasted walnuts or almonds
*1/2 cup parmesan cheese
*1/4-1/3 cup olive oil (depending on how thick you like the pesto)
*salt and pepper to taste
Blend all ingredients in a food processor until smooth, starting with garlic and nuts. Add salt and pepper to taste.
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