Kelly Rossiter
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My mother gave my husband a sandwich maker for Christmas, not with the intention of having him make his own sandwiches, but that he would get the benefit of me making them for him. The kitchen just really isn't his place, although he makes a great espresso, and the occasional bowl of miso soup if I'm out. I was a bit dubious at first because I wondered if I really needed another small appliance, but it occurred to me that the sandwich maker could be a great tool in the never ending goal of using up all the leftovers in the refrigerator. Small bits of vegetables, an errant sausage, a little piece of cheese, some homemade relish can all make a sandwich that is a little more dressed up than you might imagine.
After I made the Tomato Quinoa Bread yesterday, I decided it would be a perfect bread to use in the sandwich maker because it is dense enough to stand up to the juiciness of a vegetable sandwich. This is more of a guideline than an actual recipe, because the ingredient possibilities are endless. I quickly sauteed some sliced baby eggplant, sauteed some onion and mushrooms, chopped up some sun dried tomatoes, and added some grated Gruyere cheese. In five minutes I had a hot, delicious, gooey sandwich for a snowy day. This bread won't get browned because there is no sugar in it to caramelize, but it retained it's shape and crunch, without getting the least bit soggy.
Difficulty Level: Easy
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