The Café at the Louisville Antique Mall

Roasted vegetable sandwich

2 loaves French bread

1 small eggplant, peeled and sliced ¼ inch thick

1 medium zucchini, sliced ¼ inch thick

3 portobello mushrooms, sliced ¼ inch thick

1 large red pepper, julienne slices

¼ cup olive oil

Seasoned salt, to taste


Red onion relish

1 large red onion, sliced ¼ inch thick

½ cup vegetable oil

3 Tbsp soy sauce

1 Tbsp cider vinegar ( I used balsamic)

1/3 cup brown sugar




1 cup fresh spinach leaves

6 slices Swiss cheese ( we used provalone)

12 slices ripe tomato

Cut each loaf of French bread into 3 equal portions. Slice each lengthwise, set aside.

To make roasted vegetables: liberally grease a sheet pan. Spread out vegetables onto pan. Drizzle oil lightly on vegetables. Sprinkle with seasoned salt. Roast in a hot 350 deg oven until tender, 15 to 20 min.

To make relish: Saute red onion with vegetable oil over medium heat. Once onion begins to wilt, add soy sauce, vinegar and brown sugar. Cook until sauce thickens. Set aside.

Place bottom halves of bread on cookie sheet. Evenly distribute roasted vegies on each bread half. Top with red onion relish, spinach leaves and cheese. Place in a hot, 400 deg oven until cheese melts (5 min).  Top with tomato slice and top piece of French bread.   Makes 6 servings.   Curious Journal, Sept 99