While we were in Minneapolis a couple weeks ago, we had lunch at a Wolfgang Puck Express, and I had a vegetable sandwich that was really, really good! I decided to create my own version of the sandwich at home. Here's the recipe:
Roasted Veggie Sandwich
Vegetables (options: red onions, zucchinis, eggplant, mushrooms, peppers, tomatoes, etc.)
Good quality sandwich bread (ciabatta or focaccia would be yummy too)
Fresh mozzarella (1-2 slices per sandwich)
Lettuce or spinach
Slice your vegetables, drizzle with a little olive oil, toss, and sprinkle with salt and pepper. Roast in a foil-lined pan at 375 degrees for about 40 minutes (or until they are tender and start to get a little crisp around the edges). While the veggies are cooling down just a little, assemble your sandwiches.
Toast the bread with a slice of mozzarella on top so that the cheese begins to melt. (Alternately, you can use a stovetop grill pan or a panini press.)
Spread pesto on one side of the sandwich. Add lettuce and vegetables.
Serve with a side of sweet potato fries or gourmet potato chips.