Sandwich Night

Sometimes you just feel like a sandwich. It's hard to beat peanut butter slathered on a couple slices of whole wheat bread (preferably Pepperidge Farm....Sara Lee, in a pinch) with blackberry jam...seeded, sugared, yummy blackberry jam. This sort of sandwich feels like lunch to me, or even breakfast on the run, but not dinner. Dinner needs a substantial, hearty, stick-to-your-ribs kind of sandwich. The kind of sandwich that fills you up and gives you that, "I'm ready to veg out and get ready for bed" feeling. Here's just that sandwich...rich, hearty, oozing with Italian flavors and soft, spicy vegetables and wrapped up in crusty, grilled ciabatta bread...enjoy!

Mediterranean Vegetable Panini with Basil Aioli

Serves 2.

For the sandwich filling:

1/2 med. onion sliced in half and then into thin slivers

1 c. sliced mushrooms, cremini or baby bellas

1 roasted red pepper or the jarred equivalent thereof

1 t. olive oil

1/2 c. veg. broth

1 t. each of: minced garlic, basil, oregano and thyme

salt & pepper to taste

1 t. balsamic vinegar

Heat a large skillet on med-high heat. Add olive oil and 1/4 c. of the broth. Add onions and saute until soft, about 2 minutes. Add mushrooms and peppers, the spices and the vinegar, sauteing until mushrooms are soft and slightly browned. Add the remainder of the veg broth, if needed, to keep pan from getting dry. Salt & pepper to taste and keep warm.

For the Basil Aioli

1/4 c. vegan mayo (I like Follow Your Heart's Reduced fat Veganaise - found in refrigerated section, usually near the tofu)

1T. basil pesto

1t. granulated garlic

Stir all ingredients well.

For the Panini:

2 ciabatta rolls

spinach or basil leaves

veggie filling (see above)

basil aioli (see above)

Heat a cast iron grill pan on med-high. Spray with olive oil and lay bottom portion of a sliced ciabatta roll on grill pan. Top with 1 T. of the aioli and then top with half of the veggies. Top veggies with spinach or basil leaves and finally, the top portion of the ciabatta. Grill sandwich with another heavy pan on top of the sandwich to weigh it down or alternately, with a panini press or George Foreman grill. If using the 2 pan method, flip sandwich over and weigh down again to brown other side. Repeat with remaining ciabatta roll for the second sandwich. Serve hot.