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Grilled Vegetable Sandwich with Romesco

Easy recipe
Grilled Vegetable Sandwich

This Grilled Vegetable Sandwich with Romesco is the one I mentioned on the Grilled Vegetables with Romesco recipe.

It is quick, healthy, full of vegetables, filling and satisfying.

Nothing makes me happier than a refrigerator full of good leftovers that I can throw together for a quick lunch or dinner with little or no prep. I always have tons of bread choices in my freezer so depending on my mood I will either choose a nice whole grain bread or if I want to go a little crazy will use a baguette.

Once you figure out your bread choice, spread a nice layer of the Romesco onto the bread, layer the zucchini, eggplant and onions or whatever you are in the mood for then place thin slices of the cheese on top. On this open faced sandwich, I used Fontina but Swiss, spicy jack, Emmentaler or buffalo mozzarella would be terrific choices. Then, all you need to do is pop it under the broiler or a toaster oven to melt the cheese and you’re done!

This may be enough for you but if you want a heartier lunch or light dinner it would be a great sandwich to serve with the Creamy Roasted Cauliflower Soup.

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Grilled Vegetable Sandwich


  • Author: Lisa King
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 sandwich

Description

A yummy sandwich made of leftovers.


Ingredients

  • Grilled Vegetables
  • Romesco spread
  • Cheese of your choice
  • Bread of your choice

Instructions

  1. Turn on oven broiler or toaster oven to broil.
  2. Toast the bread.
  3. Spread the Romesco on the bread then lace vegetables on top.
  4. Add thin slices of cheese and put under the broiler for 1-3 minutes. Keep a close watch on it so it doesn’t burn.
  • Category: Sandwich
  • Method: Broiler
  • Cuisine: Lunch

Keywords: Sandwich, Grilled Vegetables, Romesco, Lunch

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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.

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