Julie Van Rosendaal - Harvest time

Fall harvest is well underway in the fields around Calgary. Our food & nutrition expert Julie van Rosendaal joins us with tips on how to take advantage of harvest season - and how to make the perfect "farm hand" sandwich.

David Gray, Anna Maria Tremonti, and Julie Van Rosendaal sampling the Classic Farm Hand Sandwich.

Classic Farm Hand Sandwich
1 loaf round rustic Italian bread, such as ciabatta
basil or sun-dried tomato pesto
roasted red peppers, sliced
soft goat cheese
roasted tomatoes
balsamic vinaigrette
ham or prosciutto
thinly sliced salami
small peppery greens or fresh herbs, such as basil, cilantro, or 
Italian parsley

Slice loaf of bread horizontally and pull out the innards, leaving a 
shell with some of the soft crumb still intact (don't ravage it 
completely). Spread pesto on the bottom crust, and top with red 
peppers. Crumble goat cheese over the peppers and top with roasted 
tomatoes. Drizzle with vinaigrette, then arrange ham or prosciutto and 
salami over top, and drizzle with a bit more vinaigrette. Top with 
greens, then the top crust of the loaf.

Wrap the sandwich tightly with plastic wrap and set a big, even 
weight, such as a cast-iron skillet, on top for at least an hour. When 
ready to serve, slice into 8-10 wedges.