I found this recipe a couple of weeks ago and was really looking forward to trying it. All day at work that day I couldn’t wait to get home and make it. And then that evening, on my drive home, I turned onto the street that leads to our neighborhood and was hit by a very serious pizza craving. I was thisclose to throwing the dinner plans out the window, making a right instead of left turn and picking up pizza. Instead I persevered. I couldn’t be happier about my decision because I ended up with a meal I am nuts about and will be a frequent repeater on our menu. It also tasted remarkably like pizza.
How many great things can I say about these sandwiches? Let’s see – for starters, they are easy and low-maintenance. Also, these are loaded with veggies. Sure, there is a bit of cheese and mayo but veggies definitely rule here. Another bonus – this recipe also requires very few dishes. Basically all you need is a baking sheet and a cutting board. While the broccoli roasts, you can prep the other veggies, and when they roast you can prep the other ingredients so the time from start to “yum” is very short. The thin spread of garlic mayo on the bread adds a lot of flavor, and melted cheese of course makes everything better. I opted for provolone because I had some on hand and I think it was a perfect compliment, but I’m sure many varieties would work well. This is clearly a very flexible recipe that can be adapted to veggies, bread and cheese of your preference but I am so smitten with this particular combo, I doubt I will stray from it.
