(Herb focaccia with roasted red and Anaheim peppers, red onions and baby bok choy with fontina, jalapeno muenster, romano and parmasean cheeses.)
Emboldened with my last Vegetarian Dagwood sandwich, I made this for a picnic lunch we took up to the mountains last week. I used a mixture of Tibvrtini Olio Extra Virgene di Oliva, Tibvrtini Aceto di Vino Blanco, plus a touch of soy sauce and balsamic vinegar to round out the flavor once I roasted the veggies.
To keep it from becoming soggy on the trip, I pre-toasted the bread with the cheese first, then assembled the sandwich just before we left. It held together beautifully, and I have to say, although the combination of ingredients was unusual, it was fantastic. It may seem unusual to pair a white wine vinegar with a balsamic in the same dish, but I added the balsamic first to reduce it a bit, then added the Aceto at the very end to give it a bit of brightness back.
We took an assortment of fruits, cheeses, and hummus with us, but the sandwich was the winner.
