By 300 Sandwiches
Not only did E get me a cute skirt as a gift that is both work and nighttime appropriate, my friend, M, threw a pool party at his Bucks County, PA country estate that involved flame throwers, hula-hoopers, drag queens, a jam band, delicious burgers and fries from Moo Food Truck and acro-yogis performing for the crowd. Oh, and fireworks! Bought from a warehouse in Pennsylvania and probably illegal! Oh well! Let freedom ring! Lady Liberty would have been proud.
Despite the good ol’ country fun, E is in the middle of launching yet another app. He was under such a tight timeline to finish the project, he had to leave my birthday weekend country adventure and drive two hours back to the city to work. Thankfully by Saturday morning—after a 12 hour workday on Friday—E had returned to splashing around in the pool with me. But when we got home on Sunday, he was in front of that computer again before we could unpack our bags.
I felt bad for the poor guy, and knew this week would be full of late nights. So I made him a sandwich.
We ate fresh vegetables from farmer’s markets the entire weekend, so I wanted to make something that was also heavy on the veggies. Peperonata sandwiches were light but filling options, plus we had some herbed goat cheese in the fridge that would smear nicely on the bottom. I quickly assembled one before E could hop back on that computer. He took a quick bite, leaving the rest for lunch.
“This is tasty, babe,” he said. “Reminds me of the country.”
Me too. Until I walked to work and heard the honking of horns and cursing on the street from one driver to another, and left E parked in front of his computer for another 12 hour day of programming. Welcome back to the city.
2 4-inch baguettes (or cut long baguette into 4-inch sandwich size pieces)
3 tablespoons olive oil
1 teaspoon sugar
1 tablespoon balsamic vinegar
1 yellow pepper, seeded and cut into 1/2 inch strips
1 red pepper, seeded and cut into 1/2 inch strips
1 orange pepper, seeded and cut into 1/2 inch strips
1 onion, cut into 1/2 inch strips
2 cloves garlic, crushed
1 sprig thyme
1 sprig rosemary
1/2 teaspoon black pepper
generous pinch of kosher salt
In a medium nonstick skillet, heat olive oil and crushed garlic over medium heat. Then, sautee onions for about 3-4 minutes, stirring frequently. Next add your peppers, and sautee them in large pan for 3-4 minutes, stirring frequently. Mix in sugar, thyme, rosemary, salt and pepper, and cook on low heat. Cover and cook for about 10 minutes, to soften up peppers (I like my peppers still firm. If you want them mushy, cook them a little longer).
Remove cover, and drizzle balsamic vinegar over pepper and onion mixture. Mix and simmer for another 3 minutes, then remove from heat. Pour into bowl to let cool.
Toast bread. Slather goat cheese on inside of both slices of bread. On bottom half, layer on peppers, and top with top of other side of bread. Serve. Makes 2 sandwiches.
Adapted from this goodness.by