Open Faced Vegetable Sandwich and Romesco Sauce

Bursting with flavor, this open faced vegetable sandwich is a perfect Saturday afternoon lunch. It leaves you satisfied, but not overly full, so you will have plenty of energy to tackle the garden, gym or whatever suits your fancy!

Open Faced Vegetable Sandwich

2 pieces whole grain bread per person
1 large portobello mushroom per two people
container of fresh oil packed sundried tomatoes (we have them located in the olive bar at our Whole Foods)
container of fresh kalamata olives
baby spinach
hummus
romesco sauce
lemon pepper to taste
salt to taste

Toast the bread. With a spoon, scrape out underbelly of mushroom. Slice mushroom and spray with olive oil cooking spray. Sprinkle with lemon pepper and salt. Cook on grill pan until tender and just at the point of giving up its juices. When toast is ready, take one piece and spread a thin layer of romesco sauce. Add layer of spinach, and generously heap with cooked mushroom. Take the other piece of toast and spread with hummus.  Add layer of spinach and two or three tomatoes. Serve olives on the side.

I prefer to savor each piece alone, but feel free to combine the two into one decadent sandwich. This sandwich can be adapted so easily! Add grilled zuchini, eggplant, or roasted red peppers for variety. Artichoke, lemon zest and green beans would also be lovely. The possibilities are endless!

Romesco Sauce is a Spanish spread that is amazing with roasted root vegetables and/or spread on sandwiches or toast.  It keeps in the refrigerator for about a month if covered in a layer of extra virgin olive oil. I have never purchased it pre-made but I would bet you could find it at a specialty market. I have to urge you to give ths recipe a whirl. It isn't nearly as time consuming as it initially seems. It is most impressive to serve as an appetizer with an array of roasted or grilled vegetables and offers variety from the same old dips and spreads.

This recipe is adapted from the book Simple Soirees by Peggy Knickerbocker. There are many varieties of Romesco on the internet, but I have adapted this one to be quick and easy. I had the pleasure of meeting Peggy at a cooking class that my dear friend Sherri took me to for her birthday last year. It was a wonderful evening of cooking together and something I highly recommend you do with your buddies. If you are new to cooking or looking to liven the repertoire in your own kitchen, cooking classes provide ample lessons and loads of fun!

Ingredients for Romesco Sauce. Always get your ingredients out before you begin cooking. Put them away as you use them to help keep a clean and organized kitchen.

Romesco Sauce
adapted from the book Simple Soirees by Peggy Knickerbocker

3 teaspoons chili powder
1 1/2 cups hazelnuts, roasted
6 cloves minced garlic
jar of roasted red peppers, I use between 3 and whole jar, depending on taste and size
3 T of tomato paste, add more if needed
1 1/2 tablespoons sweet paprika
1/2 teaspoon hot paprika
2 1/2 tablespoons sherry vinegar
1 1/2 cups olive oil
salt to taste, start with 1/4 teaspoon and adjust as needed

Take foil lined pan and add nuts. Roast in the oven at 400 degrees until just starting to turn lightly brown and fragrant. Watch closely as they go from done to burned quickly.  Add nuts to food processor along with rest of ingredients except olive oil. Start pulsing. Slowly drizzle the olive oil through the spout. You want a consistency slighty softer than peanut butter. Have a piece of bread on hand for tasting. Adjust salt and oil if needed. This sauce tastes better after a day or so. The flavors blend and soften. However that doesn't mean that we don't dig in right away. This makes a large batch. Save in a pyrex covered with oil. It will harden in the refrigerator but mix the olive oil back in or spread on warm toast to soften again. This is such a versatile recipe to have on hand. Yum! Yum! Yum!