Ratatouille Sandwich with Goat Cheese

Ratatouille Sandwich with Goat Cheese is a rich meatless sandwich with strong flavors emanating from the eggplant, beets and goat cheese. The toasted bread soaks up some of the liquid from the ratatouille giving the sandwich a crunchy and soft texture.

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Ratatouille Sandwich with Goat Cheese
(Mark Kelly, 2015)

Yields 2 Quarts of Ratatouille
Makes 8 – 10 Medium Sandwiches

2 large eggplants, cut into 1-inch dice
1 yellow squash, 1/2-inch dice
1 zucchini, 1/2-inch dice
12 garlic cloves, peeled and smashed
1 medium yellow onion, peeled, medium dice
4 small yellow beet, peeled, 1/4-inch dice
3 Tbsp capers in brine
2 tsp dried rosemary leaves
2 Tbsp anchovy paste
1 (28-oz.) can whole peeled tomatoes with juice
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Soft goat cheese
Crust whole grain bread
Fresh basil leaves for garnish

For mayonnaise:

Whisk together 3 tablespoons of light mayonnaise, 1 tablespoon Dijon mustard, and 1 teaspoon lemon juice.

Preheat oven to 350F.

In a large skillet, over medium heat, saute the squash and zucchini in oil for 6 to 8 minutes, until softening but still firm. Season with salt a pepper. Remove the vegetables using a slotted spoon to a 9×13 pyrex baking dish.

Add more oil to the skillet, as necessary, and saute the eggplant for 6 to 8 minutes, until softening but still firm. Season with salt and pepper. Remove to the using the slotted spoon to the baking dish.

Add more oil to the skillet, as necessary, and saute onion, garlic, anchovy paste, rosemary and capers until onions and garlic soften, about 3 to 4 minutes. Add tomatoes and juice to the skillet, crushing the tomatoes with your fingers. Heat through, stirring. Add the tomato mixture to the other vegetables in the baking dish, along with the beets. Season with salt and pepper. Cover with foil and bake for 45 minutes. Remove and allow to cool for up to 1 hour. The ratatouille can be made up to 3 days ahead of time and refrigerated.

Toast 1/2-inch-thick slabs of bread. Slather one toasted bread with mayonnaise and add torn pieces of basil. Slather a second slab of tasted bread with goat cheese. Ladle ratatouille juice over the goat cheese. Add several dollops of ratatouille on top of the goat cheese taking care to get some of each vegetable in each spoonful. Place the first bread, mayonnaise side down on top of the ratatouille and serve immediately.

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