Briam is a Greek roasted vegetable dish like ratatouille, which makes it seem a natural transition to a baguette, which is French, like ratatouille, which is similar to briam, which is Greek. Am I going in circles? Yes. What am I trying to say here? Read on, but if you'd rather go straight to the recipe, click here for a printable version.
Briam Baguette is my way of creating a sandwich for the vegans and for the Greeks who are fasting during Lent. If you top it with feta cheese or that creamy and tangy goat cheese, it's especially delicious. It won't be fasting food or a vegan meal-on-the-go anymore, but it will be good. I've also tried it with a bit of Pecorino Romano or Grana Padano, and it's absolutely delicious.
The perfect hot weather sandwich,
my Briam Baguette has no condiments, just the perfectly delicious pan juices that the vegetables were roasted in. The bread is extra crunchy and the filling can be used straight out of the fridge or right out of the hot pan. You can top it with fresh parsley and basil and just a teeny splash of red wine vinegar, but it's fine in its most basic iteration--bread and roasted vegetables. Unless you top it generously with feta cheese, then it's just a version of a typical Greek meal that's assembled differently. And if you're looking for pickles, look no further than a few Kalamata olives! Why, now that I think of it, pit those olives and put them in the sandwich too!
The recipe is a simpler and smaller version
of my family-sized Briam. You can find that post here
. The earlier recipe will feed eight people easily, while this updated version is good for four. If you're not fasting and your diet includes meat, this portion will serve as a side for eight people when served with grilled chicken or grilled pork chops. For a printable version of the recipe for the Briam Baguette, click here.
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