Cravings for a sandwich don’t happen very often for me, but when they do, I like yummy toasted bread that holds up well to what’s in between the slices. I love using the panini grill to toast evenly and put the little grill stripes on the bread. This sandwich, with the mustard sauce can get a bit messy with the dipping, but the bread holds up pretty well. Feel free to substitute veggies you don’t like for those you do and serve with a salad or soup.
Grilled Veggie Sandwich
1 squash, sliced thin longwise
1 zucchini squash, slice thin longwise
1 tomato, sliced
1 can artichoke hearts
1 large red bell pepper
Ciabatta bread
1 C prepared mustard mixed with ¼ C pure maple syrup
Salt & pepper to taste
Thoroughly wash all vegetables with skins. I used a mandolin to slice the squash and bell pepper. Sprinkle with salt and pepper if desired.
Using a non-stick grill pan, grill or Panini grill, cook all vegetables to desired degree of tenderness.
Spread both sides of bread with maple mustard and layer vegetables on bottom slice of bread.
I used a Panini to grill the sandwiches, placing the temperature on grill and sear settings. Cook until bread is toasted.
Serve with side of maple mustard dipping sauce.
Note: If you do not have a grill pan or Panini grill, a regular flat pan can be used.
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