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.
Brush the zucchini, squash, eggplant, scallions, and mushrooms lightly with olive oil and sprinkle with a little salt and pepper. Grill or broil until tender. Cut the grilled mushrooms into thin slices.
If the bread is very thick, hollow it out slightly to make a pocket. Spread the sun-dried tomato spread liberally on each slice. Layer the vegetables, including the roasted peppers, on one half of the bread, dividing them evenly among the four sandwiches. Pat the grated cheese on the other half and put the halves together.
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.
nutrition information (per serving):
39, Fat Calories
350, Saturated Fat
20, Monounsaturated Fat
69, Polyunsaturated Fat
Photo: Alan Richardson