Saturday, October 24, 2009

Stuffed Picnic Loaf With Pesto, Grilled Vegetables, Prosciutto and Provolone Cheese

It's not too late in the season to grill (actually, in our house it never really is, although our frequency decreases a lot in the colder months). Today's it's sunny and in the 60s and we're having friends over for dinner. I've made it for guests in the past (with and without prosciutto), and it's always a hit

I'll be making this recipe, which is from "The Vegetarian Grill: 200 Recipes for Inspired Flame-Kissed Meals" by Andrea Chesman. I'm making mine non-vegetarian by adding prosciutto.

Stuffed Picnic Loaf With Pesto, Grilled Vegetables, Prosciutto, and Provolone Cheese

6 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 large eggplant, peeled and sliced 3/8 inch thick
1 red or green bell pepper, quartered
1 sweet onion (such as Walla Walla sweet)
1 large loaf Italian or French country bread (1 1/4 to 1 1/2 pounds)
1/2 cup pesto (homemade or commercially prepared)
5 ounces provolone cheese, sliced
~ 1/4 # prosciutto
2 large vine-ripened tomatoes, sliced

Prepare a medium-hot fire in grill.

Grill vegetables, turning occasionally, until well browned, 10 to 15 minutes. Remove vegetables from grill as they are done.

Reduce grill's temperature by spreading out coals or reducing flame on a gas grill to low.

Slice the bread in half horizontally. Remove some of loaf's interior to create a hollow space for stuffing with vegetables. Brush loaf's inside with remaining olive oil and garlic, then spread with the pesto. Layer half of the provolone, grilled vegetables, the prosciutto, the tomatoes, and remaining provolone onto bottom piece of bread. Position top half of loaf in place. Wrap loaf in foil.

Place loaf on a low-heat spot on grill, away from direct heat, cover grill and bake until bread is lightly toasted and cheese is melted, about 10 minutes. Do not allow bread to scorch.

To serve, unwrap loaf. Slice into wedges and serve hot.

Makes 4 servings.

NOTE: This sandwich can be assembled up to a day in advance and refrigerated in its foil wrapper. To heat, bake over low coals, turning occasionally, for about 30 minutes. Or heat in oven at 350 F for about 30 minutes.

VARIATIONS: Possible variations on this theme are infinite. Substitute relish or tapenade for pesto. Use different vegetables, replacing some or all of the ones specified with grilled zucchini, yellow summer squash and mushrooms. Cheddar, fontina, Monterey Jack, Colby, Gouda — any semihard cheese with good melting properties — can replace provolone. Or use goat cheese and omit pesto and provolone.

In addition, I'm going to be serving "Rockin' Ginger and Wasabi Wings"--a recipe I got from Foodista this week. If they turn out well, I'll post the recipe and maybe even some pics. It sounds yummy, anyway!

I'm also making that delicious Sour Cream Peach Pecan Pie and I know my friends are bringing some delicious dishes.

Brian just got a keg (for the kegerator) of Avery IPA and I plan on getting into that bottle of Carlson Vineyards Cherry wine that we got in Palisade. I plan on serving it with chocolate-rimmed glasses (the Enstrom's that came with it).

Should be a feast!

1 comment:

  1. This sounds tasty! I'm just browsing through a bunch of different blogs and came across yours. Have a nice day :)


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