RATATOUILLE SANDWICH

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Ratatouille Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 6h15m

Yield 4 servings

Number Of Ingredients 28

1 medium eggplant
1 large zucchini, sliced lengthwise into 1/2-inch-thick planks
1 large yellow squash, peeled and sliced lengthwise into 1/2-inch-thick planks
Kosher salt
1/3 cup extra-virgin olive oil
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves
2 cloves garlic, grated on a rasp grater
Freshly cracked black pepper
2 roasted peppers, peeled, seeded and sliced into 2-inch-wide strips
1 medium onion, halved and cut into 1/4-inch-thick slices
1/4 cup grated Parmesan
2 plum tomatoes, sliced into 1/4-inch-thick rounds
2 cups baby arugula
Champagne Vinaigrette, recipe follows
4 French rolls or sub rolls
Unsalted butter, softened and whipped, for spreading
1 clove garlic, halved
Flaky sea salt
3 tablespoons champagne vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon chopped fresh thyme
1/2 clove garlic, grated on a rasp grater
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the ratatouille: Fit a baking sheet with a rack. Line an 8 1/2-by-4-inch loaf pan with a sheet of aluminum foil that is as wide as the pan and about 12 inches long, making a cradle for easier removal of the ratatouille loaf.
  • Slice the eggplant lengthwise into 1-inch-thick planks. Slice each plank lengthwise in half again. Put the eggplant, zucchini and squash on the rack in a single layer. Generously salt both sides of the vegetables and let sit for 30 minutes to draw out the moisture, then pat dry with paper towels.
  • Preheat the oven to 400 degrees F.
  • To a small bowl, add the olive oil, rosemary, thyme, garlic and salt and cracked black pepper to taste and whisk until blended.
  • Assemble the vegetables in layers of each type in the loaf pan with the skins facing towards the walls of the pan: yellow squash, red pepper, eggplant, onion and zucchini, brushing each layer with the herb-oil mixture and sprinkling with 1 teaspoon of cheese. Press firmly to form a tight loaf while layering. Repeat until the vegetables reach about 1/2 inch from the top of the loaf pan. Top with the tomato rounds and sprinkle with the remainder of the Parmesan and some salt.
  • Put the loaf pan on a rimmed baking sheet and bake uncovered until the vegetables are very soft and the tomatoes are soft and caramelized, about 1 hour 15 minutes. Let cool completely, at least 4 hours, or refrigerate overnight.
  • When ready to serve, toss the arugula with a little (about 1 to 2 tablespoons) of the Champagne Vinaigrette to lightly dress. Remove the ratatouille from the pan by pulling it up with the ends of the foil cradle. Slice the ratatouille crosswise into 4 even pieces.
  • For the sandwich build: Split the rolls in half lengthwise, brush both sides with butter, toast on a griddle and rub with the cut side of the garlic. Spread some of the butter on the cut side of the rolls and sprinkle with the flaky salt. Add a slice of the ratatouille and top with the arugula. Cut each sandwich in half on the bias.
  • In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, sugar, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper and you're ready to rock.

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