Roasted Vegetable Open-faced Panini

There was a bread debacle and we ended up with two ciabatta rolls.  Luckily Peter has great talent as a sandwich maker, so they were put to good use.  The sandwiches turned out surprisingly good, so I thought I would share and emphasize how useful they were for using up roasted summer veggies.  Any kind of bread would be good, but the crispiness of crust offset the squashy (harhar) vegetables perfectly.  I think I may go out of my way to have Peter make this on a regular basis, and the added bonus?  It takes only 1 baking sheet and an optional bowl to put together, so cleanup is easy.

Roasted Vegetable Open-faced Panini
Summer squash, sliced into bite-sized pieces
Eggplant, sliced into bite-sized pieces
Sweet red peppers, sliced
1 onion, sliced
Garlic cloves diced to taste (Peter used 3 cloves)
Olive oil
Mustard
Salt and pepper
Bread for the sandwiches
Slices of melty cheese
Preheat the oven to 400 degrees F.  Mix the veggies in a bowl with a drizzle of olive oil, salt, and pepper.  You could also mix the veggies directly on a baking sheet if you oil the baking sheet first (otherwise I always seem to burn them).  Bake the veggies on the baking sheet for 20 minutes, then turn them over and move them around on the baking sheet and bake for another 20 minutes, or until soft on the inside and crispy on the outside.  Cut the rolls/ciabatta/or other thick bread in half (unnecessary for thin slices of course), and slather with mustard to taste.  Put the roasted veggies in a bowl or just pile them off to the side off the baking sheet.  Place the bread on the baking sheet and pile on the veggies and top with slices of cheese.  Return the baking sheet with the sandwiches to the oven and bake until the cheese is melted or even golden.  Eat this as soon as it’s cool enough not to burn your toungue, which is really hard because it smelled so good!

Other culinary adventures of the week involved pizza made with 100% whole wheat flour that we bought at the farmer’s market.  The flour is extremely flavorful, but not ground fine enough to hold up bread more than an inch high.  The pizza works perfectly though, and we’ve been sticking to fairly simple toppings of cheese and fresh sliced tomatoes with basil.  MMmmmm.

Also, a sneak peak of Peter’s strawberry wine.  I’m trying to convince him to do a post about how he made it, since it turned out really well!  Now I can’t wait for his next wine adventure.  Peaches?  Plums?  Any suggestions?

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3 thoughts on “Roasted Vegetable Open-faced Panini

  1. Peter! why dont you listen to some sense and just do a post about your wine?

    The other food looks delicious. I might try my hand at those sandwiches. Though I will probably put one on top of the other to make a “closed-face” (aka “real”) sandwich.

    • Yes, I will. Once I get back from Mexico. I promise.

      Also, I agree that it is mildly heretical to call something with only one slice of bread a “sandwich”.

      • Aren’t you back? Where is your post? What kind of yeast did you use? I’m putting my vote in for cherry wine next.

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