In honor of the beginning of the Advent Fast, a yummy fasting sandwich recipe. This is an oil recipe, in case you avoid that type of thing at some point during fasts.
- good, possibly savory, bread
- Peperonata Sauce (I imagine you can buy something like this somewhere? And I left out the pine nuts... my brother had a bad one and now I'm scared of them.)
Here's what to do: heat a grill pan (lovely grill lines), griddle, or skillet to medium-high heat. Margarine (is that a verb?) the outsides of two slices of good bread as for grilled cheese. Put both slices on the pan to heat. Press down with a spatula (or if you have one of those panini contraptions, use that) to flatten the bread slightly and get the grill lines into the bread. Slather on some hummus on both pieces of bread as they are grilling. Warm the peperonata sauce and top the bread with two to four tablespoons of sauce depending on the size of your bread. Carefully place the piece sans sauce on top of the sauce piece. Remove to plate and enjoy!
I used roasted garlic bread (with whole garlic cloves actually in the bread), greek olive hummus, and a homemade peperonata sauce that I had leftovers of. I assume one can find something like it in stores. If not, roasted red or yellow peppers, sprinkled with (chopped?) capers and kalamata olives, and drizzled with olive oil and red wine vinegar (leave out any of those ingredients that you don't like or sound like too much work) would arrive at something fairly similar.
This is for people who like a lot of flavor, especially the way I originally made it. For those of you dealing with or recovering from the stomach flu, steer clear. (That would include me for the moment!)
I would have lovely pictures to accompany this post, but "life" ate my camera. Any forthcoming photos on this blog for some time will be from my hand-me-down iPhone/Pod.