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Bologna and Zucchini Baguette with Thyme au Gratin
Bologna and Zucchini Baguette with Thyme au Gratin Bologna and Zucchini Baguette with Thyme au Gratin
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Bologna and Zucchini Baguette with Thyme au Gratin

Filed under: Lunch



preparation time

00:20 20min


Cooking time

00:30 30min


ingredients

  • 4 slices garlic bologna (about 1 cm thick)
  • 1 large Vidalia onion, cut into petals
  • 3 zucchinis, cut into sticks
  • 1 clove garlic, finely chopped
  • 2 branches fresh thyme leaves, chopped
  • 125 ml (1/2 cup) chicken stock
  • 1 multigrain ciabatta, cut into 4
  • 8 slices Fontina cheese
  • 4 slices garlic bologna (about 1 cm thick)
  • 1 large Vidalia onion, cut into petals
  • 3 zucchinis, cut into sticks
  • 1 clove garlic, chopped fine
  • 2 sprigs thyme, leaves removed
  • ½ cup (125 ml) chicken stock
  • 1 multigrain ciabatta, cut into 4
  • 8 slices Fontina cheese
  • Salt and pepper
  • Vegetable oil, for cooking

instructions

  1. Cut bologna slices into sticks. Set aside.
  2. Heat a good glug of oil in a large stainless steel pan on medium heat and cook onion petals until well coloured. Remove from heat and keep warm.
  3. In the same pan, adding oil as needed, cook bologna sticks until well coloured. Remove from heat and keep warm.
  4. In the same pan, lightly brown zucchini sticks, add garlic and time and continue cooking about 2 minutes. Add salt and pepper and stock, lower heat and cook about 10 minutes or until all liquid is evaporated.
  5. Open up the baguette sections, place side by side on a baking sheet and place under broiler until lightly toasted.
  6. Place zucchini and bologna sticks on top, cover with cheese slices and place under broiler until cheese starts to bubble.
  7. Serve immediately.