Roasted Capri Baguette

Roasted Capri Baguette Recipe from France with Eggplant and Cheese

Region / culture: France | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Roasted Capri Baguette is a delicious and flavorful sandwich that is perfect for a light lunch or dinner. This recipe features roasted eggplant, red onion, bell peppers, and feta cheese, all layered on a French baguette with a tangy tarragon mayonnaise spread.

History

The Roasted Capri Baguette is a modern twist on the classic Caprese salad, which traditionally features tomatoes, mozzarella, basil, and balsamic vinegar. This recipe takes inspiration from the flavors of the Mediterranean and adds a unique twist with the addition of roasted vegetables and feta cheese.

Ingredients

1 medium eggplant (about 12 oz/360 g)
sea salt
0.33 cup (3 oz/90 g) fat-free or low-fat mayonnaise
1 tbsp dijon mustard, preferably tarragon flavored
1 tbsp fresh lemon juice
1 tbsp minced fresh basil or tarragon
2 cloves garlic, crushed
olive oil cooking spray
1 medium red onion, cut into 0.25 inch-thick (6 mm) slices
1 French baguette, split lengthwise
1.5 cup (2 oz/60 g) lightly packed fresh arugula, baby spinach or frisée
2 roasted red bell peppers, patted dry and thinly sliced
Freshly ground black pepper
3 oz (90 g) crumbled goat cheese or feta cheese

How to prepare

1. Trim the ends of the eggplant and cut it crosswise into slices that are 0.5 inches thick (1.25 cm). Place the slices in a colander and sprinkle them with salt. Let them stand for 15 minutes to remove excess moisture. Rinse the slices and pat them dry with paper towels.
2. In a small bowl, blend together mayonnaise, mustard, lemon juice, basil or tarragon, and garlic. Cover the bowl and set it aside to let the flavors blend.
3. Place the oven rack 4 inches (10 cm) from the broiler element. Preheat the broiler. Coat a large nonstick baking sheet with cooking spray. Coat both sides of the eggplant slices and onion slices with cooking spray and arrange them in a single layer on the baking sheet. If the baking sheet is not large enough to hold all the vegetables, you may have to broil them in 2 batches. Broil the slices for 3 to 5 minutes on each side, or until they are tender and lightly browned.
4. Spread 2 tbsp of the mayonnaise mixture on the cut sides of the baguette. Place arugula and pepper slices on the bottom half of the baguette. Top with the eggplant slices. Spread the remaining mayonnaise mixture on the eggplant slices and sprinkle them with pepper. Top with onion slices and cheese.
5. Replace the top of the bread. Cut the sandwich into 4 equal pieces and serve it at room temperature.

Variations

Add sliced tomatoes or fresh basil for a more traditional Caprese flavor.
Use goat cheese or mozzarella instead of feta for a different taste.

Cooking Tips & Tricks

Be sure to slice the eggplant and onion evenly to ensure even cooking.

- Patting the roasted red peppers dry before slicing will help prevent the sandwich from becoming soggy.

- Broiling the vegetables adds a delicious charred flavor to the sandwich.

Serving Suggestions

Serve the Roasted Capri Baguette with a side salad or a cup of soup for a complete meal.

Cooking Techniques

Broiling the vegetables adds a delicious charred flavor to the sandwich.

Ingredient Substitutions

Use Greek yogurt or sour cream instead of mayonnaise for a lighter spread.

- Substitute arugula or mixed greens for the spinach or frisée.

Make Ahead Tips

You can prepare the roasted vegetables and tarragon mayonnaise ahead of time and assemble the sandwich just before serving.

Presentation Ideas

Cut the Roasted Capri Baguette into smaller pieces for a party or picnic.

Pairing Recommendations

Pair this sandwich with a glass of white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover Roasted Capri Baguette in an airtight container in the refrigerator. Reheat in the oven or toaster oven for a few minutes before serving.

Nutrition Information

Calories per serving

Calories: 350

Carbohydrates

Total Carbohydrates: 38g

Dietary Fiber: 4g

Sugars: 6g

Fats

Total Fat: 20g

Saturated Fat: 5g

Trans Fat: 0g

Proteins

Protein: 10g

Vitamins and minerals

Vitamin A: 15%

Vitamin C: 30%

Calcium: 15%

Iron: 10%

Alergens

Contains: Egg, Milk, Wheat

Summary

This Roasted Capri Baguette is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins A and C.

Summary

The Roasted Capri Baguette is a delicious and satisfying sandwich that is perfect for a light meal. With its flavorful roasted vegetables and tangy tarragon mayonnaise, it is sure to become a new favorite in your recipe collection.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Roasted Capri Baguette. It was a warm summer day, and I was wandering through the bustling streets of a small village in Italy. The air was filled with the aromas of freshly baked bread, ripe tomatoes, and fragrant basil. As I walked past a quaint little bakery, my nose led me inside, where I saw a friendly old man behind the counter, kneading dough and shaping it into perfect baguettes.

I couldn't resist the temptation and bought one of those beautiful baguettes. As I bit into it, I was instantly transported to a place of pure joy and contentment. The crust was crispy and golden, while the inside was soft and chewy. The flavors were simply divine – a perfect balance of salty, sweet, and tangy.

I asked the old man if he could share the recipe with me, and with a twinkle in his eye, he agreed. He invited me into his cozy kitchen and showed me how to make the Roasted Capri Baguette from scratch. It was a labor of love, but every step was worth it.

First, we sliced the baguette and brushed it with olive oil. Then, we sprinkled it with a generous amount of salt and pepper before layering on slices of ripe tomatoes, fresh mozzarella, and fragrant basil leaves. Finally, we drizzled it with balsamic glaze and popped it into the oven to roast until the cheese was melted and bubbly.

As I took my first bite of the Roasted Capri Baguette, I knew that this recipe would become a staple in my own kitchen. The flavors were so rich and vibrant, a true celebration of the Mediterranean cuisine that I had come to love.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my own tastes. Sometimes, I add a sprinkle of garlic powder or a handful of olives for a little extra kick. Other times, I swap out the mozzarella for creamy goat cheese or tangy feta.

Each time I make this Roasted Capri Baguette, I am reminded of that warm summer day in Italy and the kind old man who shared his recipe with me. It has become a cherished tradition in my family, a dish that we all look forward to enjoying together.

I have shared this recipe with friends and neighbors, who have all fallen in love with its bold flavors and rustic charm. It never fails to impress, whether served as an appetizer at a fancy dinner party or as a simple lunch on a lazy Sunday afternoon.

As I grow older, I am grateful for the memories and experiences that have shaped me into the cook that I am today. Each recipe that I have collected over the years holds a special place in my heart, but the Roasted Capri Baguette will always have a special place of honor in my cookbook.

So, if you ever find yourself craving a taste of Italy, look no further than this simple yet elegant recipe. Let the flavors of sun-ripened tomatoes, creamy mozzarella, and fragrant basil transport you to a place of pure bliss. Bon appétit!