Wendie said: “This is the ultimate vegetarian sandwich. I have been threatening to make this for Anders since our recent trip to Denmark inspired us delve more deeply into the world of sandwiches. While I am convinced that Anders’ Y chromosome predisposes him to a love of all things meat, I was convinced that even he would be wooed by the taste of freshly grilled veggies united with homemade tapenade on a lightly toasted roll. What else could you ask for?”
Anders replied: “Meat!”
That’s how our discussions sometimes goes, but Wendie always wins of course. 🙂 This is, however, a great meal. We highly recommend that you take the time to go shopping for tarragon mustard, as it works much better on this sandwich than regular plain mustard. Anders loved this sandwich, so it’s not just for vegetarians.
Veggie Sandwich Recipe
- 1 piece of sourdough bread
- 1 1/2 tbs olive tapenade
- 3 slices of grilled zucchini
- 2 slices of grilled bell peppers
- 3 thin slices of Pecorino Romano cheese,
enough to cover about half of the sandwich
- 5 grilled onion rings
- 1/2 tbs mustard
tarragon mustard if you can
- 1 tbs olive oil,
- 1 tsp paprika
- 3 tbs pine nuts
To finish this sandwich fresh, you need to first have all the grilled vegetables ready. We haven’t posted a recipe for that yet, but there are many blogs writing about how to grill vegetables, like Foodista.
To assemble the sandwich, spread the olive tapenade on the bread. Place the grilled zucchinis on top, then roasted red bell peppers, onion rings, and cheese.
Place the sandwich in a toaster oven until the bread is golden brown along the edges, and the sandwich is hot. The cheese should melt a little, but Pecorino cheese is not very runny, so don’t expect cheese to drip down the sides.
Carefully take the sandwich out of the toaster oven, and spread the tarragon mustard on top. Sprinkle the paprika on top, and finally add the toasted pine nuts.