Veggie Sandwich and Oven Roasted Potatoes

After a long time, we went to farmers market, and such a great day it was! Fingerling potatoes, sprouts, ripe tomatoes, cherry tomatoes. And how could we forget local bakers. We had a great tasting chocolate cake and Tiramisu :)

One great pick of the day were the sprouts. This mix was called CIAO, a combination of garlic, cress and alpha alpha sprouts. Wonderful taste and super flavor. So we decide to make a sandwich using Italian bread that we bought yesterday.

So my menu for the day was Veggie sandwich over toasted Italian bread with the side of oven roasted fingerling potatoes and dill pickle!

To start with oven roasted potatoes: Wash and cut potatoes of the size you want.  Since they are quite tiny, I divided them in halves. Sprinkle salt, pepper and olive oil. I used herb and spice infused olive oil over these cute potatoes. Roast in 350F oven for 25-30 minutes. I like to broil the potatoes last few minute to get some color. Sprinkle Parmesan cheese if you like! :) 

To start toasting bread.

Slice the bread of your choice. I used Italian loaf. Since the sides are smaller than the center slices they could not be used for sandwich, so a great surprise for Shu, making 'Bruschetta'.

Drizzle olive oil over bread slices and toast till they get nice golden brown.

To make Bruschetta, I cut cherry tomatoes into halves, cut some fresh mozzarella cheese and finally chopped basil. Macerate them in some olive oil (basil infused and garlic flavored olive oil)  balsamic vinegar salt and pepper.

On toasted bread spread tomato and mozzarella mixture and enjoy!

For Veggie Sandwich: Layering fresh veggies over toasted bread.

Have a Fresh and Flavorful Week Ahead!