Garden Veggie Stack Tea Sandwiches

The Art of the Fan Tea

Chock full of eggplant, yellow squash, and tomatoes, these Garden Veggie Stack Tea Sandwiches are full of fresh flavor.

Garden Veggie Stack Tea Sandwiches
Yield: 6 tea sandwiches • Preparation: 30 minutes • Cook: 3 to 4 minutes
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Ingredients
  1. 12 slices potato bread, such as Arnold
  2. 12 (¼-inch) slices peeled eggplant
  3. 12 (¼-inch) slices yellow summer squash
  4. ⅛ teaspoon garlic salt
  5. ⅛ teaspoon ground black pepper
  6. 2 teaspoons olive oil
  7. 2 teaspoons water
  8. 12 slices tomato
  9. Green leaf lettuce
  10. 1 recipe Roasted Red Pepper Aïoli (recipe follows)
  11. ¼ cup fresh guacamole, such as Del Monte Fresh Guac*
  12. Garnish: tomato slices
Instructions
  1. Using a 2½-inch round cutter, cut 12 shapes from bread. To prevent drying out, store bread rounds in a resealable plastic bag.
  2. Sprinkle both sides of eggplant slices and squash slices with garlic salt and pepper.
  3. In a large nonstick sauté pan, heat olive oil over medium-high heat. Add eggplant and squash slices, and sear on both sides until lightly caramelized. Add water, and cover pan to steam vegetables. Cook until vegetables are tender but still have some firmness, 1 to 2 minutes per side. Remove from pan, and let cool.
  4. Spread Roasted Red Pepper Aïoli on 6 bread rounds and guacamole on 6 bread rounds. Using guacamole-spread bread rounds as the base, build 6 sandwiches, stacking ingredients in the following order: lettuce, 1 eggplant slice, 2 squash slices, 1 tomato slice, and 1 eggplant slice. Top each with an aïoli-spread bread round and a tomato slice. Secure with a frilled pick, if desired.
Notes
  1. *Fresh Guac comes in packages of 4 (2-ounce/¼-cup) containers.
  2. • For best presentation, select vegetables and tomatoes that will yield 2- to 2½-inch-diameter slices.
TeaTime Magazine http://staging.teatimemagazine.com/
Roasted Red Pepper Aïoli
Yield: ⅓ cup • Preparation: 10 minutes
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Ingredients
  1. ⅓ cup mayonnaise
  2. 2 tablespoons finely chopped roasted red pepper
  3. 1 teaspoon fresh lime juice
  4. ¼ teaspoon salt
  5. ⅛ teaspoon ground black pepper
Instructions
  1. In a small bowl, combine mayonnaise, roasted red pepper, lime juice, salt, and pepper, stirring until well blended.
  2. Store in a covered container in the refrigerator.
TeaTime Magazine http://staging.teatimemagazine.com/

From TeaTime July/August 2015

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