San Francisco has gotta be the world's best cities. It is at least in my eyes. There is no other city that boasts of variety in everything. Food, people, culture, tradition, buildings ... you name it SF has certainly got it.
I am finally back in Germany and while I sort out all my pictures and struggle through my jet lag - it really is a mean thing - I really wanted to share a fantastic recipe with you all.
While we were in the city my cousin, Megha, took us out to a really quaint little Bistro in North Beach, Little Italy. Under the name "Calzone's it was a nice street side café with a nice seating area inside. The walls were covered in shelves of Italian food stuff and meat and sausage products. Great for picture taking!
The menu had one mouth watering dish after another. Pizzas, calzone, pasta, soups, and of course sandwiches.
The sandwiches all sounded fantastic and I would have loved to have tried all of them, but I was already eating tremendously during my vacation and just wanted little snack.
I ordered the most amazing veg sandwich ever. It was oozing with deliciously marinated vegetables and cheeses. On the side a fresh and crunchy salad with raspberry vinaigrette. It was a medley for my taste buds.
I just had to come back and give this a try myself and of course had to share it with you too.
This is also my own entry to my Monthly Mingle. I love everything Italian, which has become a known fact, however I won't be supporting the Italian team during the soccer matches .... I have to support Germany and there is no way out of it. But there is no reason I should not stay true to my passion for Italian food. So, kick back and grab a cold German beer from the ice box and let's get settled in with this scrumptious sandwich and a few great matches.
The event ends this weekend so to all those still interested in joining the party you have till June 10 to send me your entries. Look forward to them.
1 jar of marinated roasted bell peppers
1 small aubergine - sliced
1 small jar of artichoke hearts
1 portabello mushroom - sliced
2 tomatoes - sliced
1 red onion - sliced
Mozzarella cheese - sliced
Pesto all Genovese
3 garlic cloves - crushed and diced
3 table spoons extra virgin olive oil
1 table spoon white balsamic vinegar
salt and pepper
Preheat the oven at 200 °C. Make the marination mixture by adding the garlic, olive oil, vinegar and dried basel in a small bowl and whisking well.
On a baking tray lay out the sliced vegetables and pour the marination over the top. Sprinkle generously with salt and pepper. Allow to rest for 20 minutes.
Put into the oven and roast for approx. 20 minutes or until the vegetables are soft and colored.
Take out and allow to cool.
Cut the ciabatta in half and spread with the Pesto all Genovese. On the bottom half of the bread pile up the vegetables and lay the mozzarella slices over the top. Crumble a bit of the goats cheese and put into the oven until the cheeses have melted together.
Take out and enjoy warm!
Like I said great city and great culinary delights. This is more than a little delight to enjoy. It is and ecstasy to savour. Tom just could not believe a sandwich with no meat can taste this good. Soeri did not want and artichokes or goats cheese but the rest he devoured.
This is also going to Cate's ARF/5-A-Day Tuesday.