Chimichurri Stuffed Bread

With the arrival of summer, our gardens are starting to produce delicious fresh produce. Here is a recipe that takes advantage of those fresh vegetables and herbs to make the perfect sandwich for a friendly barbecue or to take on a picnic by the lake.

Chimichurri Stuffed Bread

Ingredients:

Stuffed Bread

• Loaf of artisan bread
• Fresh mozzarella
• 3 large portabella mushrooms
• 1 large red bell pepper
• 2 eggplants cut lengthwise into slices
• 2 handfuls of spinach leaves
• 10 sundried tomatoes (soaked in oil preferred)
• 1 tablespoon of truffle oil
• 1 tablespoon of oregano
• 1 tablespoon of dried basil
• Salt and pepper to taste
• Chimichurri sauce (you could also substitute your favorite pesto sauce)

Chimichurri Sauce

• 30 grams of finely chopped garlic
• 170 grams of finely chopped shallots
• 120 grams of sherry wine
• 200 grams of finely chopped cilantro
• 250 grams of extra virgin olive oil
• 30 grams of fresh oregano
• Pinch of red pepper flakes
• 35 grams of sugar
• 75 grams of red wine vinegar
• 25 grams of lime juice
• Salt and pepper to taste

Preparation:

1. 
   Prepare chimichurri sauce by combining all ingredients in a food processor and pulse until mostly smooth. Do not let it get warm or the herbs will brown.
2. Toss vegetables with a light coating of truffle oil, salt, pepper, oregano and basil
3. Grill your vegetables (or saute on the stove top)
4. Slice your bread in half horizontally and hollow out 
5. Spread chimichurri sauce on top half of the bread
6. Add sundried tomatoes evenly on the lower half of the bread
7. Add grilled eggplant
8. Add grilled peppers
9. Add grilled mushrooms
10. Add dollops of fresh mozzarella across the vegetables
11. Put top of bread back on and heat in an oven for 8-10 minutes at 350 degrees F. until cheese is melted
12. Slice and Enjoy!