Provençal Sandwiches With Roasted Garlic Paste Recipes

TUNA SANDWICHES PROVENCAL

Steps:

• Whisk together mayonnaise, capers, mustard, anchovy paste, tomato paste, pepper, and 1 tablespoon vinegar in a bowl.
• Drain oil from tuna into a bowl and whisk in remaining 2 tablespoons vinegar. Brush insides of all roll halves generously with mixture.
• Add tuna to mayonnaise mixture and stir to combine.
• Make sandwiches with lettuce, tomato, egg, and tuna mixture on a work surface. Weight sandwiches with a heavy cutting board, large plate, or platter for about 10 minutes.

PROVENçAL SANDWICHES WITH ROASTED GARLIC PASTE

Steps:

• TO MAKE THE PASTE: Prepare and wrap the garlic in an aluminum foil packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 45 minutes to 1 hour. Remove the garlic from the grill and allow to cool. Squeeze the garlic pulp into a food processor. Add the remaining paste ingredients and process until smooth.Cut the eggplant crosswise into 1/2-inch slices. Halve the bell peppers lengthwise. Stem, core and seed the peppers, then flatten them with the palm of your hand. Lightly brush or spray the eggplant and bell peppers with the olive oil. Season with salt and pepper. Grill over Direct Medium heat until tender but not limp, turning once halfway through grilling time. The eggplant will take 8 to 10 minutes and the bell peppers will take 6 to 8 minutes.Just before serving, split the rolls and grill them, cut side down, over Direct Medium heat until toasted, about 30 seconds. Brush the inside of the rolls with the garlic paste and layer with the grilled vegetables, lettuce and goat cheese. Serve warm or at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.