Sunday, 27 September 2009

The 21st Century Housewife's© Warming Autumn Sandwich


Although we have had some fabulous weather here in England recently, the odd chilly day really does make you realise that Autumn is taking hold. These are the kind of days when you want more than just an ordinary sandwich for lunch; you want something warming and delicious.

I always like to keep some roast vegetables ready in the fridge. They are incredibly versatile and very nutritious. They are also very easy to make. I wrote about them in a lot more detail back in June, so if you missed the original article, please click here.

For a small pan of roast vegetables, you will need:-
1 courgette/zucchini, sliced in half moons
1 red pepper, de-seeded and cut in small chunks
1 yellow pepper, de-seeded and cut in small chunks
1 red onion, peeled and cut in eighths
1 - 2 cloves of garlic, peeled (optional)
2 tablespoons olive oil
1 tablespoon Balsamic vinegar

Put all the ingredients except the olive oil and vinegar in a medium roasting tin. Mix together the oil and vinegar and pour over the vegetables, tossing lightly to coat. Roast in a hot oven (about 190℃ or 375℉) for approximately twenty to thirty minutes, stirring once. You want the vegetables to soften a bit and go slightly golden in colour.

You can use these straight away or allow them to cool and refrigerate.

For each sandwich you need:-

1 crusty roll, sliced in half
(I like to use seeded rolls as I think they give a nice texture)
1 slice of ham
1 slice of ready-sliced cheddar cheese or some grated cheddar
a couple spoonfuls of roast vegetables

Take each roll and lay it open on a large square of aluminium foil (you are going to wrap it all round the sandwich so make sure it is big enough). I don’t use butter on these as the vegetables have the olive oil on them so you really don’t need it.

Lay a slice of ham on the bottom piece of the roll and top with the vegetables. Place the cheese on top, followed by the top of the roll. Wrap tightly in aluminium foil and place on a baking sheet.

Cook at about 190℃ or 375℉ for fifteen to twenty minutes, or until warm through. Remove from oven and allow to sit for about two or three minutes before carefully opening the hot foil parcel.

Serve and enjoy - being careful not to burn yourself on the lovely hot melted cheese!

For a vegetarian version, omit the ham and replace it with another slice of cheese (or more grated cheese). Be sure to use vegetarian cheddar.