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Garlic Gold® Marinated Vegetable Sandwiches

Date: 28 Feb 2011
By: admin
Comment: Comments are off

Ingredients:

  • 4 ounces soft tofu
  • ¼ cup Garlic Gold® (nuggets in oil)
  • 2-4 Tablespoons white miso paste (to taste)
  • 6 Tablespoons aged balsamic vinegar
  • 6 Tablespoons Garlic Gold® Oil
  • 1 medium sized red onion, cut into thin slices
  • 4 medium zucchini, cut lengthwise into ½ inch long slices
  • 4 medium tomatoes, cut into ½ inch slices
  • Sea Salt
  • 1 cup fresh basil leaves, torn
  • 2 avocado’s, thinly sliced
  • 8 slices wheat free gluten free bread
  • Additional Garlic Gold® Italian Herb Nuggets for garnishing

At least 3 hours before, place sliced zucchini on bottom of a large colander; sprinkle liberally with sea salt. Carefully layer tomato slices over that; sprinkle again liberally with sea salt. For the last layer, add the red onion slices and sprinkle liberally again with sea salt. Take a bowl that is slightly smaller than the colander and fill it ¾ of the way full of water. Place bowl on top of salted vegetables in colander to weigh down and draw out excess moisture; leave in sink or other place to drain for at least 3 up to 8 hours.

Meanwhile, combine the first 3 ingredients in food processor to make the spread; adjust miso to taste.
After 3 to 8 hours, rinse the salt off the vegetables in colander, being careful not to break up tomato slices. Blot well with paper towels and place salted vegetables in a medium sized Tupperware-type container. Combine the balsamic vinegar and Garlic Gold® Oil and pour over vegetables. Allow the vegetables to marinade at least 2 hours, preferably up to 8 hours to develop flavors fully. These will keep up to 5 days in the refrigerator if you wish to make them ahead of time.
Assemble sandwiches in the following order: spread on the bread, marinated vegetables, avocado slices, fresh basil leaves, Garlic Gold® Italian Herb Nuggets.

Serves 4

Helpful Hints:

  • Make these ahead of time; they will keep up to 5 days in the refrigerator; yes, the avocado will discolor slightly, but they will still taste awesome!
  • Allow the sandwich to sit, wrapped in plastic wrap, for at least 2 hours before serving to soften up the wheat free gluten free bread and make it taste better.
  • Use your favorite vegetarian mayonnaise instead of making the spread.
  • Think of this like you would a crock pot recipe; you need to make it well ahead of time but it does not take that much work.
  • Substitute cucumbers for the zucchini, feel free to mix and match with your favorite vegetables.
  • Do not skip the salting process or you will have a pool of watery, flavorless vegetables very shortly after marinating.
  • Don’t have fresh basil leaves or avocado? Feel free to leave them out.

If you liked this recipe, you’ll love these products:

  • Garlic Gold®
  • Garlic Gold® Oil
  • Garlic Gold® Italian Herb Nuggets
KoreanCrunchyGarlic

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STORY OF GARLIC GOLD®

My father and I are classic, authentic Italians, especially when it comes to food. Together we created in our home kitchen, a toasted garlic and olive oil condiment which can be spooned on to any dish to recreate the taste of Italy in every bite.

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