Fresh spinach is simmered with olive tapenade and feta cheese for a tangy base to this rice dish. Some prepared tapenades are made with anchovy paste, so be sure to read the label before buying.
Never had raw beet in a sandwich? This panini will have you hooked.
This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets. Pressing the sandwich lets the crusty bread soak up roasted vegetable juices, and travel time gives flavors a chance to meld.
Pan bagnat is a French sandwich made by filling a loaf of country bread with layers of veggies, olives and eggs. The sandwich is then allowed to sit several hours so the bread absorbs all of the juices.
If you like, top each bruschetta with a thin shaving of pecorino Toscano, a mild cheese from Tuscany. For an even more authentic taste, toast the bread slices on the grill. Makes 12 bruschetta toasts and about 1 1/2 cups topping.
30 MINUTES OR LESS
This makes a hearty hors d’oeuvre or a rustic first course.