Pressed Eggplant and Pepper Sandwich Recipe
"Trying to keep picnic grub from being crushed is always the trickiest part of packing the basket. Luckily, the more this sandwich is pressed, the better it tastes. So go ahead and pile everything on top—the weight from the soda and the brownies will help the vinaigrette soak through the layers of grilled vegetables and cheese, and the crunchy toasted bread will keep the outside from getting soggy. Game plan: If you have a large grill, you can cook all the vegetables at once to cut down on time. Or make things even simpler by using store-bought roasted peppers. This recipe was featured as part of both our Summer Ingredients and our Picnic Recipes photo galleries...."
INGREDIENTS
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1/3 cup freshly squeezed orange juice
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3 tablespoons olive oil, plus more for oiling the grill
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5 teaspoons red wine vinegar
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2 medium garlic cloves, thinly sliced
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2 teaspoons kosher salt
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1 1/2 teaspoons packed, finely grated orange zest
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1/2 teaspoon red pepper flakes
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3 medium bell peppers, ends trimmed, seeds and stems removed, and quartered
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2 medium globe eggplants, sliced crosswise into 1/4-inch-thick pieces
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4 ounces chèvre (goat cheese), crumbled
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1 loaf ciabatta, sliced in half horizontally and lightly toasted
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3 cups baby spinach
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