Anna Olson
A fresh-forward feast on its own, but feel free to work in marinated mushrooms, mixed greens, or the cheese of your choice.
Henley Veggie Sandwich
Ingredients
- 1 loaf focaccia bread or 4 panini buns
- 4 roasted red peppers, peeled and seeded (halved)
- 4 slices grilled eggplant
- 3/4 cup (180 mL) artichoke quarters
- 1/2 cup (125 mL) basil pesto
- 4 oz (120 g) fresh goat cheese
- 1/4 cup (60 mL) pine nuts, lightly toasted
Directions
01
Slice focaccia or panini buns open. In a bowl, toss peppers, eggplant, and artichoke with pesto to coat. Arrange veggies on bread and crumble goat cheese over. Sprinkle with pine nuts and sandwich together. Press on a heated grill press or wrap in foil and heat in a 350 F (180 C) oven until warm through, about 12 to 15 minutes. Slice and serve.
