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Catering a vegetarian retreat last week, I decide to make a roasted vegetable sandwich. I purchase a loaf of ciabatta and slice it through horizontally. Using my Hummus recipe (see the archive), I swipe a generous amount on both sides. Oven roasting the eggplant, Walla Walla sweet onions, and red peppers makes quick work of the filling. Layering the veggies onto the bread, I top it with Swiss cheese and fresh basil leaves. I want the sandwiches of manageable size. Using the bamboo skewers with the little loop tie on the end, I insert them into the loaf before cutting the serving portions. This stabilizes the filling as I cut. Simple, beautiful and tasty, these sandwiches pair great with any number of summer salads.

Ingredients:

• 1 loaf of ciabatta bread
• 1 eggplant, sliced thin and roasted with olive oil, salt and pepper
• 1 large red pepper, roasted, seeded and peeled
• 1 large onion, sliced thin and roasted with olive oil, salt and pepper
• 1 cup of hummus, homemade or store bought
• 1 - 6 oz. package Swiss cheese
• basil leaves scattered over the top

Steps:

Slice open the ciabatta loaf. Spread with hummus. Layer with prepared vegetables, cheese, basil leaves. Close and slice.

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