Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto

Truth be told, I am not typically a big fan of sandwiches, especially if the bread isn't toasted. Nothing is more displeasing to my palate than a soggy sandwich. Of course, it all depends on the bread you use, but still, if I am going to eat sandwiches, I prefer a good crusty bread with a firm texture that is lightly toasted.

This might very well be the first sandwich post on my blog, and I can't believe how well it turned out. This hot weather calls for relatively easy-to-prepare meals, and in this case, the meal turned out to taste like fare from a gourmet restaurant. I am a humble girl and not one to brag or boast, but honestly I could get money for this preparation. If only there were such offerings in our city, but oh well, because I can cook up my own food with control over the quality of the ingredients that go into my dishes.

Not wanting to overpower the flavors in the sandwich, the homemade dressing for the salad is simple and refreshing with a bit of tang from the fresh lemon. For your mixture of greens, do consider including some watercress, arugula, beet greens, radicchio and whatever other greens you might fancy.

The loaf I used was roughly 8 inches long, so if you are using a longer loaf, you may want to make up more pesto for the filling. For those living in Southwestern Ontario, if you aren't making your own bread, the freshest and best that I have found in London is from the International Bakery located at 174 Hamilton Road. The grocery offerings, including a whole aisle of pasta and other Italian delights throughout the store is a treat in itself, but it is the bread that really stands out. A family owned business, their bread is baked fresh everyday and affordable, indeed even cheaper than similar breads from large grocery stores that are stale in comparison, and there are so many varieties to choose from. An added bonus is that they are open 7 days a week.

Now onto the recipe:

Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto

Recipe by Lisa Turner Published on July 4, 2012 A gorgeous and wonderfully delicious summer sandwich with broiled brie cheese and a sun-dried tomato pesto on toasted garlic ciabatta bread, served with mixed salad greens and a simple and refreshing lemon dressing Preparation: 25 minutes Cooking time: 5 minutes Print this recipe Pesto: 1/4 cup sun-dried tomatoes generous 1/2 cup of fresh basil leaves 1/4 cup olive oil Dressing: 1/4 cup olive oil juice from 1 lemon (3 tablespoons) 1 teaspoon champagne or rice vinegar 1 teaspoon sea salt fresh cracked black pepper to taste Sandwich: 1 medium ciabatta loaf (you can also use a french baguette or any other crusty bread), sliced in half lengthwise 1 small clove of garlic, split 1/2 lb (225 g) brie cheese, rind removed and cut into 1/4 inch strips 5 cups mixed greens 1/2 cup black olives, pitted and sliced Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and finely chop. In a mortar and pestle, crush the basil leaves and sun-dried tomatoes with the olive oil to make a moist paste. Set aside for at least 1 hour. Whisk together the dressing ingredients in a small bowl and set aside. Lightly toast the bread and rub with the split garlic clove. Top the bread with the sliced brie and broil until the cheese begins to bubble and brown. Spoon the pesto on to both halves of the bread and add some of the greens. Put the halves together to make a sandwich. Using a serrated knife, slice the sandwich into diagonal portions. To complete the meal, toss the salad greens with the dressing and transfer to serving plates. Top with a sandwich or two, and scatter with the sliced olives. Makes 1 large sandwich or 2 to 4 servings

Other summertime meals that you may enjoy from Lisa's Vegetarian Kitchen:
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Pesto and Egg Potato Salad
Cannellini and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil
Chickpea and Tomato Salad with Chat Masala

On the top of the reading stack: The Hunger Angel by Herta Muller

Audio Accompaniment: Midnight Loom by Steve Roach