My Favorite Veggie Sandwich
Ingredients
- 2 6-inch crusty rolls , or one long baguette with a hard crust
- tomatoes , sliced
- Provolone, Mozzarella, or mild non-dairy cheese of your choice , sliced
- 2 jars Marinated Artichoke Hearts , drained, oil reserved
- Lettuce or curly endive
- 3 T Parsley or Italian Parsley , finely chopped
- 1 lemon
- Mayonnaise, Nayonaise or Veganaise
- garlic powder
Instructions
- Slice the rolls or bread. Brush bread (both the lid & the bottom) with reserved artichoke heart oil and sprin- kle with garlic powder to taste. Pop under the broiler just long enough to get crisp.
- While it is still warm, spread with a very thin layer of your choice of “naise”. Using 1/2 of the artichoke hearts, place a layer on the bottom. Follow with a layer of tomatoes and a layer of the cheese. Repeat.
- For your final layers, place a layer of lettuce leaves, sprinkle with the chopped pars- ley and a squeeze of lemon juice.
- Place the top on the sandwich and wrap as tightly as you can in plastic wrap or aluminum foil. Let it sit as long as you can stand it in the fridge (preferably overnight), flipping it over whenever you think of it. When you unwrap the sandwich, all of the filling items will have melded into a delight- ful mélange of Tomato Time good- ness. Enjoy!