I told you I was on the sandwich train. In this group of recipes, I believe there are four in all, with some olive tapenade thrown in for good measure. If you’re into incredible tasting veggie sandwiches, I think you’ll love all of these I share this month.
Today’s sandwich is much like yesterday’s. There are a few differences though and those differences are important. First, this is a cold sandwich, so there’s no cooking involved. In yesterday’s post, I mentioned that the warmth is what brought the flavors of the vegetables out. Well, with today’s recipe, that’s accomplished a slightly different way. Each of the three different types of veggie is marinaded in a really great vinaigrette. Also, this recipe uses spinach and mozzarella, as opposed to mushrooms and provolone. Overall, it’s a completely different sandwich, but there are definite similarities. Both are great.
Makes: 2 Sandwiches
For the Vinaigrette
1 Tablespoon Red Wine Vinegar
1 Tablespoon Extra-Virgin Olive Oil
1 Small Shallot, Minced
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
For the Sandwich
2 Full Roasted Red Peppers, Sliced
10 Canned Artichoke Heart Quarters
1/4 Cup Baby Spinach Leaves
4 Thick Slices of Rustic Italian Bread, Toasted
2 Tablespoons Basil Pesto
2 Tablespoons Mayo
1/4 Pound Mozzarella Cheese, Sliced
I’d like to thank Delish for this wonderful sandwich recipe. While I did change things up somewhat, they certainly were my inspiration.
Prepare the Marinade
In a medium sized bowl, combine all the vinaigrette ingredients from above. Whisk these ingredients together well.
Marinade the Veggies
Next, divide the red pepper slices, artichokes and spinach between three medium sized bowls. Then, divide the vinaigrette between those same bowls and mix the vinaigrette into the vegetables until everything is coated well. The photos below were taken before I added the vinaigrette.
Assemble the Sandwiches
First, mix the pesto together with the mayo in a small bowl. Then, spread the mixture on one side of each piece of toasted bread. After that, stack the ingredients on two pieces of bread in this order; first the spinach, then the red pepper, then the mozzarella cheese and finally the artichoke.
The Final Veggie Sandwiches
You can either slice these sandwiches in half or not. Since I chose not to for the previous sandwich, I decided to for this one. Either way is great and so is this recipe. If you decide to try these sandwiches out, please let me know your thoughts in the comment section below. Thanks for reading!