Baked Summer Ratatouille
One of the first local recipes we made for the Oregon Food Bank's Eat Local Challenge!
Sometimes you just want a giant sandwich. However, I should be clear that this is two sandwiches, stacked. I’m not *completely* crazy.
Dave and I spent a lot of the day Sunday giving our house its first deep clean since we finished the remodel. There was much dusting, mopping and laundering. I feel very zen about the results. Even behind closed doors, the closets are organized and the guest bedroom and bathroom are ready for our friends to arrive next weekend. I even had something silly happen that makes me nerdily excited as a homeowner: I went to dust the shelves in the living room, and they weren’t that dusty. Because it actually hasn’t been that long since I took the time to dust them! It’s probably the first time that has ever happened. End nerd out. I don’t know about you, but for me a scrupulously clean house is a very reassuring way to begin a work week. Come at me, Monday.
Sometime in the middle of the clean-fest (which also included a much-needed trip to the grocery store), we broke for lunch and ate this enormous sandwich. And boy, we needed it. It’s almost a mile to the store, so between walking there and back in 85 degrees and 4 hours of yard work and cleaning, we worked up an appetite. So I don’t really feel bad for making a giant sandwich. Especially since later in the afternoon, I faceplanted on top of the newly-washed sheets and napped. Hard.
Party hard, nap hard. That’s what I always say, starting now.
Here’s what you need for two sandwiches:
1 small crown broccoli
4 Tbsp. Mayo (or more, to taste)
1 tsp. sriracha (or more, to taste
4 slices of artisanal bread (I used cheddar jalapeno from my friend at Ruchikala)
Shredded or sliced chicken (we went with an herby deli-sliced version)
Very ripe, juicy tomato slices
To make the broccoli slaw:
Use a mandolin slicer to slice the broccoli at 1/16th of an inch. If you are not in possession of a mandolin slicer, I suggest cutting the broccoli into matchsticks. You should have a mix of the florets and the stems. Toss with mayo, sriracha and a pinch of kosher salt.
To build the sandwich, I suggest starting with the most structurally sound items and moving up. So, lettuce on the bottom, next the chicken, next the tomatoes and finally the broccoli slaw. The broccoli slaw is also just a great side dish for any occasion. I know we’ll be making more of it because it was so stinking easy. And also great on a sandwich.