Farmer’s Veggie Sandwich

Although we are not vegetarians, I love vegetables and look for ways to incorporate meatless meals into our weekly menu. This “farmer’s sandwich” was created on a whim and worked out to be one of my all-time favorite paninis.

One night for dinner, I made a pan of roasted vegetables to go along with baked chicken. The pan of vegetables was still half full after dinner. The next day while trying to decide what to make for dinner, I noticed a pack of brioche hamburger buns in my pantry and decided to make paninis on my George Foreman Grill to use up the vegetables and bread.

The meal idea was a success and became a regular meatless meal in our house using whatever vegetables I had in the refrigerator. I hope that you’ll try this tasty vegetarian option.

Ingredients:

• Assorted roasted vegetables:
• zucchini, squash, bell peppers, mushrooms, onions, garlic
• butter for toasting the bread
• dried spices – salt, lemon pepper, oregano, parsley, rosemary
• Brioche Buns (or I’ve even used hamburger buns)
• Mayonnaise
• Munster cheese slices

Directions:

Remove the garlic from the pan and squeeze the cloves out into a bowl. Use a fork to make a paste of the garlic.

Toast the brioche buns by spreading butter on the inside of them and laying them on an indoor grill or skillet.

Remove the toasted brioche and lightly spread the smashed garlic on the inside of the bread along with a little mayonnaise (if you like it).

Next, layer the bread with the roasted vegetables and top them with a slice of Munster cheese (or your favorite – Provolone is great too).

Place the top piece of brioche on the sandwich and use the indoor grill/panini press to finish toasting the sandwich and to melt the cheese.

If you don’t have a George Foreman Grill or panini press you can cook the sandwiches in a large non stick skillet. Place a heavier pan on top of the sandwich to press it while cooking if desired.

Note**I have directions in a link above for roasting the vegetables.