Home > Main Courses, Vegetarian > Where do you get a great sandwich? Try your local library.

Where do you get a great sandwich? Try your local library.

Who doesn’t like a sandwich?  It’s one of the most popular meals around. Gauging how many sandwich places line our streets, it’s a popular choice for many folks. And for convenience, well you can find sandwich shops in Wal-Mart, shopping malls, airports and your local library.  Yes, I did say library.  Last week I was doing some work for a client in another city and had a few hours to jam out some work.  I hit the local library and was ready to pull out my laptop when I walked past a sandwich shop.  In the library.  After working for a while, I was getting hungry so I thought I would pop downstairs and grab a bite to eat.  I ordered a veggie sandwich that is honestly one of the best I have ever eaten.  So I guess the next time I am in Schaumburg and needing a bite to eat, I will bypass Panera and Potbelly and head on over to the library.

Have you ever  had a great sandwich in an unlikely place?  Tell me about it.

In honor of the sandy, here is an awesome recipe for a roasted veggie sandwich, adapted from Moosewood.  I made this minus the cheese, basil and tomato and added some arugula.  Divine.


Roasted Veggie Sandwich
makes 2 sandwiches


  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons red wine vinegar
  • 1 large garlic clove, minced or pressed
  • 3/4 teaspoon salt
  • 1/4 teaspoon minced dried rosemary
  • pinch of ground black pepper

Sandwich Fixings:

  • 1 tiny eggplant, peeled and sliced
  • 3/4 cup thinly sliced red bell peppers
  • 1/2 cup thinly sliced red onions
  • 20-inch baguette
  • 1 1/2 cup grated smoked mozzarella, feta, or Parmesan cheese
  • 1 cup thinly sliced tomatoes (only if in season)
  • 8 fresh basil leaves, whole or chopped (I substituted arugula)

Preheat the oven to 400°F.  In a small bowl, whisk together the oil, vinegar, garlic, salt, the herb of your choice, and the black pepper and set aside. Spread the eggplant rounds in the bottom of a 9 x 13-inch or larger baking dish. Add the bell peppers and onions, keeping the vegetables in a single layer, if possible. Reserve 1 Tablespoon of the vinaigrette and pour the rest over the vegetables.

Roast for 25 to 30 minutes, until the eggplant is very tender.

When the vegetables are roasted, cut the baguette in half lengthwise. Brush the cut surfaces of each half with the reserved vinaigrette. Layer one half of the baguette with the greens, place the roasted eggplant rounds along the length of the loaf, and cover with the bell peppers and onions. Top with cheese, tomato slices, and the basil leaves. Cover with the other baguette half and slice in half to make two sandwiches.

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