Roasted Veggie Croissant Sandwiches
Posted on: November 1, 2009
{These are not the sandwiches from the retreat. We forgot to get a picture of those!}
My son-in-law Morgan’s roasted vegetable and brie croissant sandwiches were the hit of the retreat. After much begging and a few dire threats from our retreat participants, he has agreed to share the recipe.
Here you go.
Makes 6 sandwiches
4.5 cups of thinly sliced assorted vegetables including:
- zucchini (sliced in long paper thin strips- a mandoline makes this easy)
- white japanese eggplant and purple eggplant (sliced in thin rounds- we had some of these from our garden but you could use regular eggplant- just cut thin sandwich sized strips)
- potato sliced in thin rounds
- onion cut in to large squares
- red and yellow bell pepper cut into long strips
5 TBS olive oil
a big handful of finely chopped fresh herbs. We used
- rosemary
- sage
- thyme
Salt and pepper to taste (Be a bit generous with the salt and pepper on the raw veggies- it really brings out the flavor when they roast)
One whole head of garlic
3 cups mayonaisse (will make more garlic aioli than you need for the recipe, but we think leftovers garlic aioli always comes in handy)
a Triangle of Brie, rind removed (triple creme if you can find it)
6 croissants, cut in half lengthwise
Steps:
1. Roast the garlic. Cut the top off a head of garlic, exposing the tops of the cloves while still keeping the head of the garlic together. Place garlic in an oven proof bowl and drizzle olive oil all over it. Roast in a 375 degree oven for one hour.
2. Chop the vegetables. We use a mandoline for this, but you could chop them regularly- just focus on long thin slices- they roast better.
3. Toss the vegetables with Olive oil to coat, salt, pepper, and chopped fresh herbs
4. Roast the vegetables. When the garlic is brown on top and smells sweet and pungent, remove it from the oven and set it aside to cool. Spread the vegetable mixture on a large cookie sheet (the dark bottomed ones with raised sides (like jellyroll pans) work best for this). Roast veggies at 350 for about 45 minutes. They should be tender and starting to brown a bit…depending on your oven you may need to add or subtract time a bit.
5. Make the garlic aioli. When the Garlic is cool enough to touch with your hands, pick it up (this gets a bit messy) and squeeze the roasted garlic out into a bowl. It should squeeze out soft and a little brown. If its a bit too hard, it needs more roasting time. Add the mayo to the garlic and stir to mix together. Place in the fridge to cool until the sandwiches are ready to assemble.
6. Assemble the sandwiches. When the roasted vegetables are out of the oven and cooled, its time to assemble the sandwiches. Smear a quarter inch thick layer of triple creme brie on the bottom croissant piece. Add a layer of roasted veggies. Smear garlic aioli on the top croissant piece. Place toothpicks in the sandwiches to keep them together and cut them into thirds for easy snacking.
Enjoy!
There will be more scrumptiousness at next month’s retreat. You can get all the details and secure your spot right here.
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