1kalamata olive ciabatta rollcut in half (2 slices or favorite crusty bread)
1medium zucchinisliced lengthwise
1leekwhites only sliced
1roasted red pepper
1head roasted garlic
1handful of fresh spinach leaves
2Tbl. Tuscan herb olive oilor EVOO
1tsp.Mrs. Dash Garlic & Herb seasoning
freshly cracked pepper
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.
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.