If you flew in or out of Toronto’s Pearson airport over the last ten years, you may have stopped in for a meal at Wolfgang Puck’s restaurant at Terminal 1.
It is gone now, a victim of the big revamp of Pearson Airport, I suspect. It was replaced by another restaurant, called Paramount, serving pretty decent middle eastern style fare.
It’s not bad…but, call me crazy, I miss Puck’s.
Sure the food was a bit pricey, but that’s the norm with airport fare. The thing is, they had some really good stuff there! Nothing particularly fancy, but great tasting.
I was a big fan of their grilled vegetable sandwich, and their butternut squash soup.
Recently, I had a conversation about the changes at the airport, and that sandwich came to mind.
Been craving it ever since!
Needless to say, I had no choice but to take that inspiration and create my own veggie sandwich, which by the way has now become my favourite summer lunch dish.
Again, nothing fancy, very easy to make, but so darn good!
This sandwich is delicious!
That’s all I can say!
Try it, you wont regret it.
GRILLED VEGGIES SANDWICH WITH GOAT CHEESE SPREAD
2 tbsp goat cheese, room temperature
Pinch each of oregano, thyme and black pepper
1 large italian bun
A few slices grilled eggplant (to prepare, slice eggplant, brush with olive oil and grill 5-10 min until well done)
A few slices grilled red pepper (make your own, just like eggplant, or buy it ready from the olive bar, or in a jar, all are good)
4-5 large basil leaves, washed
In a small bowl stir together goat cheese, herbs and pepper until creamy.
Slice bun in half horizontally and spread cheese mixture inside each side.
Assemble sandwich by layering eggplant, then pepper, then basil leaves on the bun bottom, top with other bun half.
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