Recipe 32 from The Smitten Kitchen Cookbook by Deb Perelman
WW Notes: This delicious sandwich will cost you 10 points when you do her first version (filling two 8-inch lengths of sub). Yet her second version (divide those 8 inch lenghts in half for 4-inch lengths) for 5 points. Essentially the only thing you’re counting is the bread. So if you want to put this on some sandwich bread that’s one point of slice and you’re only talking 2 points for your sandwich. Pretty good and very tasty!
You can find the recipe here:
Wow was this a killer recipe! We just gobbled it right up and I’m trying to figure out when I can make it again!! The veggies in this were so well flavored and came together so deliciously with the buttery bread. It’s truly craveable!
I always love when ingredient lists are simple but the end results feel super gourmet and restaurant quality. This is one of those recipes. The only odd duck thing you’ll maybe have to do a special shop for is the eggplant. I couldn’t find the skinny one so I just used a regular chubby one :) it made the layers a bit funny but I made it work knowing the flavor wouldn’t be jeopardized.
One thing you need in your kitchen to make this recipe go faster is a mandoline. I got mine from a friend cleaning out her kitchen and it’s from The Pampered Chef. I love it but don’t often have recipes that I can use it for. They aren’t necessarily the cheapest kitchen tool to go run out and buy. So, borrow if needed and save up your pennies to buy one of your own.
It’s a big help with getting the symmetrical slices you want. But don’t stress if you don’t have one or can’t scrounge one up. Use your best knife skills and knock it out yourself.
Gosh, I can’t tell you how tasty this was. I am such a mild fan of tomato sauce and anything with it in there that makes it tomato hardy….my phrase…So, I’m a bad spaghetti and lasagna eater. I just don’t love it. But the tomato hardy that’s in this dish is bomb. The tomato sauce with the onions, garlic and red pepper just transform the veggies and it has depth of flavor.
This is my before (above) and after (below) of what the pretty layers of veggies look like. This layered part is the heart of ratatouille and I didn’t have a big enough round dish to do it that way but I actually thought this rectangle pan worked awesome for serving because I used a spatula to scoop up a half a row and slide it on the toasted roll.
It made up 2 twelve inch long sandwiches and I’m not ashamed to say I ate a whole one by myself…thank you very much.
Okay, that’s the long and short of it…
You are now being commissioned out to go try this recipe! Find it here and enjoy friends! Happy sandwich making!