Veggie Hero Recipe

Prepare loaf

Preheat oven to 375°F (190°C). Slice the loaf horizontally to make two large sandwich halves. Lightly brush the cut sides with 2 tbs olive oil.

Place both halves cut-side-up on a baking sheet and warm in the oven 6–8 minutes until just crisped and golden at the edges. Remove and set aside.

In a small bowl, mix mayonnaise and Dijon mustard. Spread evenly over both cut sides of the warmed bread.

While oven warms, prepare vegetables: core bell peppers and cut into 1/2-inch strips. Slice zucchini and eggplant into 1/4-inch rounds. Peel and cut red onion into 1/4-inch rounds.

Toss the prepared vegetables in a bowl with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1 tsp dried oregano until evenly coated.

Heat a large skillet or grill pan over medium-high heat. Working in batches to avoid crowding, grill vegetables 3–5 minutes per side until they have good char marks and are tender. Transfer to a plate and set aside. If using an outdoor grill, grill directly over medium heat.

If using smoked tempeh or marinated tofu: slice into thin strips and pan-sear in a nonstick skillet over medium heat 3–4 minutes per side until browned. Set aside.

Arrange 3 slices of cheese on the bottom half of the warm bread. Layer hot grilled vegetables on top of the cheese so residual heat helps melt it slightly. Add tempeh/tofu strips (if using) on top of the vegetables.

Thinly slice the tomato and arrange overlapping slices over the vegetable/protein layer. Scatter mixed greens or arugula and fresh basil leaves evenly.

Add pepperoncini or pickled banana pepper slices to taste, distributing them for a mild vinegary bite.

Drizzle balsamic glaze evenly over the sandwich filling. Season lightly with sea salt and freshly ground black pepper to taste.

Place remaining bread half on top. Press gently, then slice the loaf into 4 generous portions. Serve immediately while warm.