Yield: Yields 4 sandwiches.
These are great make-ahead sandwiches. At the restaurant, we usually make them on Saturdays, but our staff likes to wait until Monday to eat them.
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Make Ahead Tips
The sandwiches can be made a day or two in advance and kept refrigerated, tightly wrapped in plastic. Let them come to room temperature before serving.
I started making these back in 1997 when it was first published in Fine Cooking. With 2 vegetarian sons I looked high and low for recipes for them that my husband would enjoy, as well. The Sun-Dried Tomato & Olive Spread added flavors to the sandwiches that accented the vegetables. For the Vegan son I left off the cheese. His loss. Enjoy!!
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