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Saint Albray® - The Modern Hero
  • 3 large red or yellow peppers, cut into sixths
  • 3 small baby eggplants, cut lengthwise into 1/2" slices
  • 1/2 lb. medium asparagus spears, trimmed
  • 2 cups pitted Kalamata or mixed imported olives
  • 2 Tbsp. capers
  • 1 small clove garlic
  • 1 tsp. grated lemon peel
  • 1/4 cup extra-virgin olive oil
  • 1 lb. Saint Albray® cheese, well chilled
  • 6 6" ciabatta rolls, halved and toasted
  • 1 1/2 oz. baby spinach leaves (about 3 cups)
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  1. Place St. Albray® cheese in the freezer for 15 minutes to firm up. Meanwhile, oil grill rack or grill pan and heat to medium-high. Grill vegetables, turning frequently, until tender, about 10-12 minutes for peppers and eggplant, and 6-8 minutes for asparagus.
  2. Meanwhile, make the tapénade: In a food processor, chop olives, capers, garlic and lemon peel; add oil and process to a coarse paste. Remove rind from cheese and cut into 18 slices. Spread 2 Tbsp. olive tapénade onto bottom of each roll, then layer with peppers, eggplant, spinach, cheese and asparagus. Serve immediately.