Lettuce Give Thanks : Hiker's Sandwich

Saturday, February 25, 2012

Hiker's Sandwich

Last Monday was President's Day and since Ken had the day off from school, we went hiking. The two of us grew up hiking a lot, in our respective states, and share a fondness for hearty sustenance while on the trail. Naturally, it was my goal Monday morning to prepare us a good lunch that was easy to transport, didn't need to be refrigerated (for at least a few hours) and tasted, well, substantial. I know from experience, when you're really hungry most anything tastes good, but I have a feeling that this sandwich is tasty by its own merit. I hope you will agree. My recipe includes roasted eggplant, aged Gruyere and vine ripened tomatoes, to name a few ingredients. I encourage you to try this combination on your next hike outdoors, or hike to the office.

Hiker's Sandwich: Roasted Eggplant, Gruyere and Vine-Ripened Tomatoes

makes 4 medium sandwiches

Ingredients:

1/3 lb. eggplant, cut into 1/4" slices

2 tbsp. olive oil

Spice blend (2 tbsp. oil, 1/4 tsp. basil, 1/4 tsp. oregano, 1/4 tsp. ground red pepper flakes, 1/4 tsp. chopped rosemary, 1/4 tsp. pepper)

Sourdough or Multigrain bread, lightly toasted

Aged Gruyere slices

Red onion, thinly sliced

Fresh Spinach

Vine Ripened Tomato, sliced

Ripe Avocado, sliced

Pepper, to taste

Low-fat mayonnaise, optional

Over medium heat, add 2 tbsp olive oil and cook eggplant, turning when browned, for 8-10 minutes or until tender. Add spice blend to eggplant and turn to coat. Then remove from heat. Compile sandwich with bread slices, eggplant, cheese, onion, spinach, tomato, avocado, pepper and low-fat mayonnaise. Wrap tightly in parchment paper and tape or aluminum foil until ready to eat. Enjoy!

Here are some photos our comfortable trail hike along Lake Washington. Ken spotted a raccoon right as we entered the park and I was able to snap this photo by leaping out of the car and pursuing this bandit-like creature on foot.