After a big Thanksgiving meal, the last thing I'm interested in is figuring out what to cook next. I prefer to use up leftovers and make a sandwich. If you made a turkey, I know you'll be making a turkey sandwich. But the question is if you'll be adding cranberry sauce and dressing like I use to do.
If you didn't make a turkey, or have already run out of leftovers, that's where things might get a little trickier. Never fear because my yummy Mediterranean Veggie Sandwich is here! It's full of awesome veggies, flavour, and my favourite mushroom pâté. It's perfect for a no thinking, yummy meal. And if you made the pâté to serve as an appetizer yesterday, it's even more perfect!
Mediterranean Veggie Sandwiches - makes 8 sandwiches
8 slices of bread, olive bread if possible
2 cups of mushrooms, chopped
1/3 cup butter
1/4 cup cream cheese
3 tablespoons Marsala
Zest from 1/2 lemon
Salt and pepper, to taste
1 eggplant, sliced into circles
2 tablespoons oil
1 1/2 cups of artichoke hearts, sliced
1 red pepper, roasted and sliced or equivalent from a jar
4 large slices of feta cheese
1. Start by making your mushroom pâté. Sauté mushrooms in half of the butter at medium heat until golden brown, about 5-10 minutes. Add in the Marsala and lemon zest and season to taste with salt and pepper. Remove from the heat when the liquid is evaporated.
2. Purée mushroom mixture in a food processor and then add in remaining butter and cream cheese. Pulse food processor to combine. Season to taste again with salt and pepper. Let pâté chill in the fridge for about an hour or in the freezer if making sandwiches immediately.
3. Sauté eggplant in oil at medium heat until soft and slightly browned. Season eggplant with salt and pepper as you're cooking them and remove from the heat when cooked.
4. Toast all slices of bread and spread mushroom pâté on all slices of bread. Then layer four of the slices of bread with artichokes, red pepper, eggplant, and feta. Sandwich the remaining slices of bread topped with pâté on top and enjoy!