Aged balsamic vinegar and whole grain mustard conjure unearthly flavor from Portobello mushroom, eggplant, bell pepper, onion and zucchini. Tillamook Provolone, sundried tomato pesto, and olive tapenade top off this dense, Focaccia roll feast.
“This sandwich is one of the most popular vegetarian options in the shop. We use whatever vegetables are in season. The vegetables take on an amazing flavor with the aged balsamic vinegar and French whole grain mustard. If you don’t have the time to roast the vegetables yourself, most grocery stores have great roasted veggie options in their deli sections. You can simply toss them with your favorite balsamic vinaigrette to get the same delicious effect.
This sandwich is a press. At the shop we use steak weights to smash them down. At home, top your sandwich with a smaller skillet or pan and weigh it down with a can. You’ll get the same effect.” – Andy Paxson of simplethings
1 zucchini, sliced on the bias
1 red onion, thinly sliced
1 Portobello mushroom, sliced
1 Japanese eggplant, sliced
1 red bell pepper, sliced
¼ cup (2 oz) olive oil
1 tablespoon balsamic vinegar
1 tablespoon whole grain mustard
½ teaspoon dried basil
½ teaspoon dried thyme
2 onion Focaccia rolls
2 tablespoons (1 oz) prepared Kalamata olive tapenade
2 tablespoons (1 oz) prepared sundried tomato pesto
4 slices Tillamook Provolone Cheese
1 tablespoon Tillamook Unsalted Butter
Prepare the vegetables
Combine all of the chopped vegetables with the spices, mustard, oil and vinegar. Toss to coat. Roast the vegetables for 20 minutes at 375°F. Set aside to cool. (Note: You will have extra vegetables left.)
Make the sandwich
For each sandwich, slice an onion focaccia roll in half. On one side spread the Kalamata tapenade. On the second half, spread the sundried tomato pesto. Pile at least ½ cup of roasted veggies on the bottom half of the sandwich. Top veggies with 2 slices of provolone then add second half of focaccia. Heat your skillet or flattop to medium. Add the butter to melt. Place the sandwich in the skillet and begin to heat through. Top the sandwich with a smaller skillet and press with a can (beans, soup, etc...). Cook for 2 minutes, flip, and then do the same to the second side. Remove can and small skillet, remove sandwich, and enjoy!