Deepfrieddiamonds

I really hope none of you Diamonds became distressed over me again after I said I was back because I was sort of MIA the past few weeks. I’ve been go, go, go, but in the very best way. I have welcomed another job opportunity in my life which I have been focusing on for the majority of the month, as well as preparing for a wedding that I am catering charcuterie boards for in September. I have also been running through various ideas to post here on the blog to allow Autumn to stroll on in with opened arms. There are going to be endless apple and back to school ideas coming since I have been just obsessing over the fall season coming upon us. Of course, I’ll always be a pumpkin spice girly but there’s something nostalgic and comforting about the warm cinnamon apple smell flowing through your house while you hear Scream faintly playing in the background through the crack of your siblings bedroom door. For now though, we will be enjoying the last few days of summer while they last with this giant and gorgeous vegetable sandwich.

Let’s build the best hot and cold veggie sandwich you’ll ever have!

Instructions:

• Start with toasted ciabatta bread. I sliced the entire loaf in half straight down the middle, drizzled it with good olive oil and baked it at 375 degrees for 10 minutes to get the crust on the bread nice and toasty.
• When the bread comes out of the oven let it cool for a few minutes.
• Spread cream cheese or Boursin cheese on one side of the toasted loaf.
• On the other side of the toasted loaf, spread some course ground mustard.
• Layer some thinly sliced avocado on top of the mustard.
• Top the avocado with seared eggplant and summer squash slices. Season with garlic salt, freshly cracked black pepper, dried thyme, and dried oregano.
• Lay some caramelized onions and portobello mushrooms right over those searched veggies. (If you’re new to the kitchen all you have to do is add two tablespoons of butter with two tablespoons of olive oil to a medium-low heated pan and cook your onions and mushroom with sea salt and freshly cracked black pepper for at least 30 minutes, depending.) For reference I used one pack of mushrooms and one whole onion.
• Now it’s time for some greenery! I feel like every sandwich needs a leafy green and a good crunch. Today, in this ultimate sandwich we’re using watercress.
• Even when there are other spreads on a sandwich to moisten things up a bit, don’t ever add greens on and leave them dry! The pro move is to always drizzle with extra virgin olive oil and some sort of glaze if you so choose. I chose to use balsamic glaze. You could use honey if you don’t have or don’t like glaze.
• Lastly, layer cucumber and tomato slices all over the glaze to finish this giant veggie sandwich off. Season with sea salt and freshly cracked black pepper.

Close this very large vegetable sandwich up and carefully slice into sections for serving!

This toasted ciabatta filled with layers of creamy, crunchy, and rainbow goodness is just absolutely awesome for celebrating these final moments of summer with your loved ones. This is definitely a sandwich worth sharing! If you’re having a big crowd over for labor day weekend and you want to have a vegetarian option besides everything you’re going to be barbecuing, this sandwich truly is the ideal choice for that.

Let’s say goodbye to summer the proper way with the most mouthwatering veggie sandwich you’ll EVER eat.

xoxo