Garden Veggie Stack Tea Sandwiches
Yield: 6 tea sandwiches • Preparation: 30 minutes • Cook: 3 to 4 minutes
  • 12 slices potato bread, such as Arnold
  • 12 (¼-inch) slices peeled eggplant
  • 12 (¼-inch) slices yellow summer squash
  • ⅛ teaspoon garlic salt
  • ⅛ teaspoon ground black pepper
  • 2 teaspoons olive oil
  • 2 teaspoons water
  • 1 recipe Roasted Red Pepper Aioli (recipe follows)
  • ¼ cup fresh guacamole, such as Del Monte Fresh Guac*
  • Green leaf lettuce
  • 12 slices tomato, plus 6 slices for garnish, if desired
  • Garnish: tomato slices
  1. Using a 2½-inch round cutter, cut 12 shapes from bread. To prevent drying out, store bread rounds in a resealable plastic bag.
  2. Sprinkle both sides of eggplant slices and squash slices with garlic salt and pepper.
  3. In a large nonstick sauté pan, heat olive oil over medium-high heat. Add eggplant and squash slices, and sear on both sides until lightly caramelized. Add water, and cover pan to steam vegetables. Cook until vegetables are tender but still have some firmness, 1 to 2 minutes per side. Remove from pan, and let cool.
  4. Spread Roasted Red Pepper Aïoli on 6 bread rounds and guacamole on 6 bread rounds. Using guacamole-spread bread rounds as the base, build 6 sandwiches, stacking ingredients in the following order: lettuce, 1 eggplant slice, 2 squash slices, 1 tomato slice, and 1 eggplant slice. Top each with an aïoli-spread bread round and a tomato slice. Secure with a frilled pick, if desired.
*Fresh Guac comes in packages of 4 (2-ounce/¼-cup) containers.
• For best presentation, select vegetables and tomatoes that will yield 2- to 2½-inch-diameter slices.
Nutrition Information
Calories: 2865 Fat: 40g Saturated fat: 5g Unsaturated fat: 18g Carbohydrates: 585g Sugar: 215g Sodium: 4049mg Fiber: 260g Protein: 124g
Recipe by TeaTime Magazine at