At first glance, this sandwich doesn’t look like anything extraordinary. It’s just vegetables on toasted bread. But somewhere between the garlic butter, the sharp Parmesan, the peppery drizzle of olive oil, and those tangy banana peppers, it becomes the kind of lunch you’ll find yourself craving again and again.
Fresh vegetables, toasted garlic bread, Parmesan, and tangy banana peppers come together in a sandwich that’s anything but ordinary. It’s fresh, flavorful, and easy to customize with whatever vegetables you have on hand.
Ingredients
1 whole wheat baguette
2 tablespoons butter
1 garlic clove, grated
1 large tomato, thinly sliced
1 red onion, thinly sliced
4 stalks scallions, thinly sliced
1½ cups broccoli, thinly sliced (including the stems)
½ cup button mushrooms, thinly sliced
2 tablespoons sliced black olives (optional)
Mild banana peppers, to taste
¼ cup freshly grated Parmesan cheese
Extra-virgin olive oil, for drizzling
Salt and freshly cracked black pepper, to taste
Directions
Preheat the oven to 400°F.
Slice the baguette in half lengthwise and place it on a baking sheet.
In a small saucepan or microwave-safe bowl, melt the butter with the grated garlic. Let it stand for a minute or two to allow the garlic to infuse the butter, then brush the cut sides of the bread with the garlic butter.
Toast the bread for 5 to 7 minutes, or until lightly crisp around the edges.
While the bread is toasting, prepare the vegetables.
Layer the toasted bread with the tomato, mushrooms, broccoli, red onion, scallions, black olives (if using), and banana peppers.
Sprinkle the Parmesan evenly over the top and season generously with salt and freshly cracked black pepper. Finish with a light drizzle of extra-virgin olive oil and serve immediately.
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