marinated balsamic veggie cheese sandwich
Memorial Day picnic, anyone?
Ingredients
- 1 large loaf ciabatta bread, halved lengthwise
- 2 yellow squashes or zucchini, sliced thin
- 2 bell peppers, sliced thin
- 2 portobello caps, sliced
- 1/2 cup extra virgin olive oil
- 3 tbsp white balsamic vinegar (or regular)
- 2 tbsp blackberry jam
- 1 tbsp fresh oregano, chopped
- 3 cloves garlic, minced
- 1/2 cup pepperoncini, drained and chopped
- 8 oz fresh mozzarella, torn
- 4-6 slices provolone cheese
- 2 cups baby arugula
Instructions
- Preheat oven to 425 degrees. Line two large baking sheets with parchment.
- In a bowl, whisk together the olive oil, balsamic, jam, oregano, garlic, and a good pinch of salt and pepper. Set the veggies in a larger bowl. Pour over half of the dressing and let sit at room temperature for 10-15 minutes.
- Spread the veggies onto the baking sheets, with no overlap. Roast for 15-20 minutes until softened.
- Remove the veggies from the oven and switch the broiler to high. Brush the ciabatta halves with olive oil and set, cut side up, beneath the broiler until golden, about 2-3 minutes.
- To assemble. Layer on the squash, peppers, and mushrooms. Spoon more dressing over the veggies and top with sliced pepperoncinis, then the provolone and mozzarella. Finish with the arugula and drizzle on more dressing. Slice into 4-8 sandwiches and serve warm or chilled with any remaining dressing.
Notes
*To store: Sandwich keeps well covered in the fridge for up to 3 days. After that point, the bread may get soggy.