Too Hot to Cook

After seeing Fat Girl trapped in a Skinny Body's sandwich on Pinterest, I was inspired to make veggie sandwich for supper.
A trip to Costco and my garden plus a little time at the grill were all I needed for this sandwich. 

The ingredients are:
Provincio Artisan Roasted Garlic Bread
Pesto
Fresh Mozzarella ball, sliced 
Red peppers, halved and cleaned
Zucchini, skin removed if desired, sliced lengthwise into strips
Mushrooms
Tomatoes, sliced

Coat your beautiful vegetables with olive oil and grill.  Char then remove the skin on the peppers.

If you desire a cold sandwich, let veggies cool before assembling the sandwich.


Split lengthwise the loaf of Provincio Artisan Roasted Garlic Bread and spread pesto as liberally as you desire.  Place your bread on a cutting board.


Layer the other ingredients as follows:
Mozzarella
Zucchini
mushrooms
tomatoes
red peppers
Mozzarella again
Cover with top layer of bread


If I had spinach, I would have included a layer of that also.
Wrap your bread and board together with plastic wrap.
If you have a brick handy, wrap it in foil, put it on top of the sandwich then wrap the whole thing again in plastic wrap to hold it together.
If you don't happen to have a brick, put a heavy book or 2 on top. 
Refrigerate at least 3 hours.
Unwrap and slice the loaf into smaller sandwiches. 


The next day my leftover sandwich's bread was a bit moist but not unpleasantly so.  


It went very nicely with pasta salad.