Open-face veggie sandwich on gf french bread
Roasted bell peppers, onions, mushrooms, spinach and slow roasted tomatoes on gluten-free french bread
You might not believe this, but my 5-year old said that this sandwich was “SO GOOD!” He even wanted the leftovers the next day. I was a little stunned myself. I honestly thought this eat-most-things attitude would wear off, but it hasn’t. Despite their willingness now, I am still emotionally ready for the day they will only eat pizza.
This sandwich was made with Carol Fenster’s French Bread recipe and some fresh, green bell peppers from my Uncle’s garden. The peppers were wonderfully sweet, not having that weird, acidic edge I find in some supermarket peppers (what is that from? Is it because they are old?). I roasted them for a few minutes on each side and then combined them with some slow-roasted tomatoes and thinly sliced onions from the Berkeley Farmer’s Market. I threw in some mushrooms and spinach at the very end for additional texture and color. Seasoned with only salt and pepper, it made for a lovely weeknight dinner.
~Sarah
