Tested till perfect St. Lawrence Market Sandwich

St. Lawrence Market Sandwich

This breaded zucchini-eggplant sandwich is inspired by a Saturday morning favourite at Carousel Bakery in Toronto's St. Lawrence Market.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2006

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 2 2zucchinizucchinis, (1 lb/500 g)
  • 1/3 cup 1/3cupall-purpose flour
  • 2 2eggeggs
  • 1 cup 1cupdry breadcrumbs
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 tsp 1/2tspdried oregano
  • 12 slices (1/4 inch/5 mm thick) 12slices (1/4 inch/5 mm thick)eggplant
  • 1 1loaf (8- x 6-inch/20 x 15 cm) focaccia bread or panini bun, (4)
  • 1/2 cup 1/2cupsliced roasted red pepperroasted red peppers
  • 4 slices 4slicesprovolone cheese or mozzarella cheese
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Preparation

Slice zucchini lengthwise into 1/4-inch (5 mm) thick slices; set aside.

Pour flour into shallow dish. In second shallow dish, whisk eggs. In third shallow dish, combine bread crumbs, salt, pepper and oregano.

Dip zucchini and eggplant into flour, turning to coat; shake off excess. Dip into egg mixture, turning to coat and letting excess drip back into dish. Press into bread crumb mixture to coat both sides. Place on waxed paper?lined rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Brush oil over 2 rimmed baking sheets. Arrange vegetables in single layer on sheets; bake in top and bottom thirds of 450°F (230°C) oven, turning vegetables and rotating and switching pans halfway through, until golden, about 15 minutes.

Cut focaccia in half horizontally. Layer zucchini, eggplant, red pepper and cheese on bottom halves; sandwich with top halves. Cut into quarters. Place on rimmed baking sheet; bake in 450°F (230°C) oven until cheese is melted, about 5 minutes.

Nutritional Information Per serving: about

cal 593 pro 21g total fat 19g sat. fat 5g
carb 86g fibre 9g chol 105mg sodium 1,423mg

% RDI:

calcium 21 iron 52 vit A 20 vit C 75
folate 51
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