How To Make Moroccan Vegetarian Sandwich
This flavorful vegetarian sandwich is packed with crunchy bell peppers, carrots, almond-stuffed olives and soft goat cheese, for a flavor-packed light meal!
- ½cupMezzetta Extra Virgin Olive Oil
- 1large white onion
- kosher salt and freshly ground black pepper
- ¼cupblack raisins
- 2tspground allspice
- ½tspground cinnamon
- 1bagbaby spinach
- ½cupNapa Valley Bistro Almond Stuffed Olives
- ½cupMezzetta Gourmet Baby Carrots
- ½cupMezzetta Roasted Red Bell Peppers
- ½cupfresh mint
- 2loafciabatta bread
- 1logfresh goat cheese
- 2tbsppowdered sugar
In a large, heavy-bottomed skillet, heat ¼ cup of olive oil, reserving the other ¼ cup for use later, over medium heat until shimmering. Add the thinly sliced white onion to the oil, add a pinch of kosher salt and freshly ground black pepper, and sauté until the onions are translucent.
Once the onions have turned translucent, add the chopped black raisins and cook the mixture for about 10 to 12 minutes, until the raisins have softened and the onions have caramelized.
Carefully add the juice of the orange, reserving the zest for later, ground allspice and cinnamon to the onion-raisin mixture and cook for another 2 minutes.
Remove the skillet from the heat and fold in the chopped baby spinach, chopped almond-stuffed olives and chopped baby carrots. Take a taste of the mixture and season with kosher salt and freshly ground black pepper to taste.
Set the mixture aside to rest.
In a blender or food processor, puree the reserved orange zest, mayonnaise, roasted red bell peppers, habanero peppers, and fresh mint until well blended. Taste and season with kosher salt and freshly ground black pepper to taste.
Transfer the Minted Harissa Mayonnaise to a small bowl and chill until ready to assemble the sandwiches.
Preheat an electric panini sandwich press, or preheat a grill pan or a large, heavy-bottomed skillet on the stovetop over medium heat
Lay out the 4 pieces of sliced ciabatta, cut side up, and spread a thin layer of the Minted Harissa Mayonnaise on all 4 bread slices, evenly dividing among all the bread.
Set aside the 2 top slices and spread half of the crumbled goat cheese atop the Minted Harissa Mayonnaise layer on the bottom slices, dividing half of the cheese between the two bottom slices of bread
Top the goat cheese layer with the vegetable mixture, evenly dividing between the two slices. Top the vegetable layer with the rest of the crumbled goat cheese and place the sandwich top slices, Minted Harissa Mayonnaise side down, atop the sandwiches.
Gently press down on the sandwich tops with the palm of your hand.
Retrieve the reserved ¼ cup of olive oil and, using your hand, rub the outside of the sandwiches, making sure to get a thin layer of olive oil on both the top and bottom sides.
Place the sandwiches into the preheated press, grill pan or skillet. If using a press, cook for 4 to 5 minutes, or until the sandwiches are toasted golden brown.
If using a grill pan or skillet, weigh the sandwiches down with a heavy-duty aluminum-foil-covered brick, a weighted pie plate, or a skillet with a can of soup on top to weigh down the sandwiches, and grill for approximately 3 minutes on each side, or until both sides are toasted and golden brown.
Transfer the sandwiches to a cutting board and cut each sandwich into four equal pieces.
Using a strainer or a sifter, lightly dust the sandwiches with the powdered sugar.
Serve and enjoy!
- Calories: 1394.24kcal
- Fat: 89.12g
- Saturated Fat: 18.45g
- Trans Fat: 0.05g
- Monounsaturated Fat: 35.43g
- Polyunsaturated Fat: 33.01g
- Carbohydrates: 120.91g
- Fiber: 13.73g
- Sugar: 27.05g
- Protein: 32.49g
- Cholesterol: 42.08mg
- Sodium: 1703.00mg
- Calcium: 472.19mg
- Potassium: 1079.10mg
- Iron: 12.24mg
- Vitamin A: 614.61µg
- Vitamin C: 72.04mg
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