Summer Zephyr Sandwich

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Summer Zephyr Sandwich

Recipe type: Yield: 1 Prep time: Cook time: Total time:


The Summer Zephyr features bright, balanced flavors, vibrant ingredients, beguiling textures, and alluring aromas.

Ingredients:

Vinegar base:
1 cup cider vinegar
1 cup seasoned rice vinegar
1 cup water
3/4 cup sugar

Pickled onions:
2 red onions, peeled, halved top to bottom, thinly sliced
1 cup hot vinegar base
Tomatoes:
1 to 2 Roma tomatoes (or heirloom or beefsteak tomatoes when in season)
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Basil aioli:
1 cup mayonnaise
1 cup fresh basil leaves, packed, thinly sliced crosswise (chiffonade)
4 medium-size garlic cloves, peeled, smashed
1 teaspoon salt
1 teaspoon ground black pepper
Arugula salad:
Large handful of baby arugula
Extra-virgin olive oil
Salt

Other ingredients:
French roll or baguette, halved lengthwise
Sliced fresh mozzarella, enough to cover bread, overlapping slices slightly
Store-bought balsamic glaze, see cook’s notes

Cook’s notes: Balsamic glaze is a syrupy reduction of balsamic vinegar. It’s sold in squeezable plastic bottles at many locations, including Smart & Final (La Romanella, 16.9 ounces for about $4.99; or Trader Joe’s Trader Giotto’s Glaze, 8.5 ounces for $2.99)

Directions:

  1. Prepare vinegar base: Combine vinegars, water and sugar in medium saucepan.
  2. Bring to boil, stirring to dissolve sugar.
  3. Remove from heat.
  4. Prepare pickled onions: Place onions in heatproof bowl.
  5. Pour 1 cup hot vinegar base over onions and toss.
  6. Cool.
  7. Cover and refrigerate at least 2 hours or up to one week.
  8. Cool remaining vinegar base.
  9. Marinate tomatoes: Slice tomato 1/4-inch thick.
  10. Place in bowl and add basil, 1 cup cooled vinegar base, 1/4 cup olive oil.
  11. Gently toss.
  12. Taste; season with salt.
  13. Cover and refrigerate at least 2 hours or up to 4 days.
  14. Adjust oven rack to middle position and preheat to 350 degrees.
  15. Prepare basil aioli: Combine all ingredients in food processor.
  16. Pulse 4 to 6 times to finely chop ingredients, let motor run until mixture is smooth, about 30 seconds. Cover and refrigerate up to 3 days.
  17. Prepare arugula salad: In a small bowl, toss arugula with just enough oil to lightly coat leaves.
  18. Season with salt.
  19. Build sandwich: Reassemble roll so it looks uncut.
  20. Place in preheated oven, and toast until crisp on outside but soft inside.
  21. Open bread, and lightly spread both cut sides with aioli.
  22. Place tomato slices on bottom bun.
  23. Top with mozzarella slices and about 2 tablespoons pickled onions.
  24. Top with arugula salad.
  25. Squeeze balsamic glaze in a zigzag pattern atop arugula; add top bun.

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