Roasted Italian Veggie Grilled Cheese Sandwich {on Kalamata Olive Ciabatta}.

It all began with the ‘featured’ bread at the bakery counter yesterday.  Kalamata Olive Ciabatta Rolls.  Combine that with my desire to build a better-than-the-last Grilled Cheese Sandwich…and we may have a new winner.

This kalamata olive ciabatta roll was so fresh with pieces of olives baked right in.  It was just begging to be paired with some mild Italian cheeses.  I chose provolone and parmesan.

Next was a veggie round up.  As you can see I pretty much used a bit of everything, including a lovely eggplant I purchased at the market.  I debated on grilling or roasting the veggies.  Both methods would work well when making this sandwich.  I decided on the easy way out….thinly sliced veggies, drizzled with Tuscan Herb olive oil, sprinkled with some garlic & herb seasoning, sea salt and freshly cracked pepper.  Then into a hot oven (450 degrees) for 10 minutes, flip the pieces and roast for another 10 minutes.  Allow to cool slightly.

I built this sandwich open faced to begin so that both sides of the ciabatta roll could get some pan grilled love.  Then I layered all the veggies, sandwiched between provolone and parmesan cheese, and used my bacon press to help it get a nice sear.

This post is less about being a recipe and intended to be more of an inspiration.  I used veggies that were on hand or readily available.  The key is to have a variety of flavors and colors that become so lovely when grilled or roasted.  I had even planned to add black olives and banana peppers, but in the end decided to let them be a side.

I wasn’t sure how this vegetarian Roasted Italian Veggie Grilled Cheese Sandwich would go over with my bacon loving friends.  So I split it (that’s how I can stay on my ‘healthy living’ course and still enjoy grilled cheese sandwiches).  I ate my half only minutes after the above picture was taken.  I may have still been on my front porch when I took my first bite.  They waited a bit before he ventured in.  I asked what thhe thought.  “There’s a lot going on with this one.  A cornucopia of flavors.  It’s fantastic.”  Well there you have it folks.

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Roasted Italian Veggie Grilled Cheese Sandwich {on Kalamata Olive Ciabatta}

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Libby with Lemony Thyme

Ingredients

• 1 kalamata olive ciabatta roll cut in half (2 slices or favorite crusty bread)
• 1/4 lb. provolone cheese sliced
• 1 oz. Parmesan cheese grated
• 6 slices eggplant
• 6 button mushrooms sliced
• 1 medium zucchini sliced lengthwise
• 1 slice red onion
• 1 leek whites only sliced
• 1 roasted red pepper
• 1 medium tomato sliced
• 1 head roasted garlic
• 1 handful of fresh spinach leaves
• 2 Tbl. Tuscan herb olive oil or EVOO
• 1 tsp. Mrs. Dash Garlic & Herb seasoning
• sea salt
• freshly cracked pepper
• 1 Tbl. butter

Instructions

• Preheat oven to 450 degrees.
• Slice veggies (all but fresh spinach) and toss in olive oil. Arrange in a single layer on a shallow baking dish. Sprinkle with Mrs. Dash and pepper. Bake for 10 minutes, using thongs turn veggies over, bake another 10 minutes. Remove and allow to cool slightly.
• Spread roasted garlic on ciabatta roll. Melt butter In a medium skillet. Add ciabatta roll halves. Layer each with provolone cheese. Alternately stack roasted veggies, fresh spinach leaves, and Parmesan cheese on the bottom half. Replace top and use a bacon press (or cast iron skillet) to weight the sandwich. Grill until golden brown and cheese is melty.

Notes

The key with this sandwich is to have a variety of flavors and colors that become so lovely when grilled or roasted. Feel free to substitute according to what you have on hand or favor.

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