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Recipe Detail Page
Autumn Vegetable Melt
Autumn 2016
The tang of natural leavening and rye and the salty, pungent olives of Humble Bread Kalamata Olive loaf, spread with seasoned mayonnaise and stacked with roasted autumn vegetables and gooey mozzarella cheese elevate the humble sandwich to something special. If you can’t get Humble Bread, search out a wood-oven-baked, naturally leavened olive loaf from a local baker. These are knife-and fork open-face sandwiches that make a meal when served with some sliced, juicy tomatoes and a leafy green salad, or with grilled meat or poultry on the side.
Serves 4
1 small eggplant
1 medium zucchini
1 large sweet red pepper
1 large sweet yellow pepper
2 to 3 tbsp (30 to 45 mL) olive or cold-pressed seed oil
4 large, thin slices red onion
Salt and freshly ground pepper
2 cloves garlic (unpeeled)
½ cup (125 mL) packed arugula, finely chopped
¼ cup (60 mL) mayonnaise
4 slices Humble Bread Kalamata Olive loaf, about ¾ inch (2 cm) thick
8 oz (250 g) Buffalo mozzarella or fresh mozzarella, sliced (or 2 cups/500 mL shredded mozzarella)
1 Preheat oven to 450°F (230°C). Line 2 large baking sheets with parchment paper.
2 Cut eggplant crosswise into ¼-inch-thick (5‑mm) slices; cut zucchini lengthwise into 8 slices, about ¼ inch (5 mm) thick. Cut the red and yellow pepper lengthwise into 12 strips each.
3 Arrange eggplant, zucchini and peppers on baking sheets in a single layer, brushing both sides with oil. Separate onion slices into rings, pile on baking sheet and brush with oil. Season vegetables with salt and pepper. Rub garlic cloves with oil and place on one of the sheets.
4 Roast vegetables in upper and lower thirds of preheated oven for about 30 minutes, flipping vegetables over and switching pans on racks halfway, until vegetables are tender and browned. Remove vegetables from the baking sheets with tongs as they are done roasting, while remaining ones continue to cook. Let vegetables cool slightly, or completely. (You can hold them at room temperature for up to 8 hours).
5 Squeeze garlic from skins into a bowl and mash with a fork. Stir in arugula and mayonnaise; season to taste with salt and pepper.
6 Preheat oven to 450°F (230°C), if necessary. Line a baking sheet with foil.
7 If desired, lightly toast bread before placing it on foil-lined baking sheet, then spread one side of each slice with mayonnaise mixture. Reserve about 8 slices cheese or ⅔ cup (150 mL) shredded for the top. Layer about one-third vegetables on bread, dividing equally; add one-half of the remaining mozzarella slices or shreds. Repeat with remaining vegetables, layering with mozzarella in between. Top with reserved mozzarella.
8 Bake sandwiches for 5 to 10 minutes or until vegetables are hot and cheese is melted and bubbling. Broil for 1 to 2 minutes, if desired, to brown tops.
Serves 4
