Cait’s Sandwich

Slice the rolls in half. Spread a thin layer of mustard on the bottom half and sprinkle the cheese over it. Put the bread in the oven over low heat. You want to toast it slightly and melt the cheese, but no need to bake or burn it.

While the bread is toasting, sauté the mushrooms, eggplant and artichoke hearts in butter until they’re as done as you like them. I usually do it in this order so I only have to butter the pan once.

When the mushrooms are finished, combine them with the chopped roasted red peppers and balsamic. I like to add a little garlic salt and chili pepper seeds, but that’s optional.

Pull out the bread and put each whole roll on a large piece of foil or parchment paper. Use a lot, trust me.

Layer with fresh spinach, tomato slices, mushroom-pepper-artichoke hearts and basil. Then gently pull the edge of the paper/foil over sandwich. Hold it in place and roll like a burrito, closing one end off tightly. Just peel back the paper/foil as you eat, and you’ll save a lot of mess. Watch out for drips, though.

OPTIONAL: You can add sliced shallots, wafer thin roast beef, grilled lobster tail or smoked salmon if you like. Or get creative and make your own additions. Let me know what you try!