This fiber-packed vegetarian version of a classic French sandwich is great for travel and will save you from any airport food court. It's the perfect way to use up whatever fresh veggies you have on hand, plus its one of those things that gets better as it sits, so make it the night before an early flight.
Ingreadient
- 1 whole grain hard-bottomed roll, sliced in half lengthwise (about 5 ounces)
- 2 tablespoons whipped cream cheese
- 6 pitted black olives, such as Nicoise, halved
- 5 marinated artichoke heart quarters, drained plus 1 tablespoon of the marinade
- 4 thin slices plum tomato (from 1 tomato)
- 1 marinated roasted bell pepper, drained and patted dry
- 3 to 4 fresh basil leaves or 1 tablespoon torn fresh herbs
- 1 cup mixed thinly sliced vegetables, such as carrots, celery, cucumbers, fennel, peppers, zucchini
- Kosher salt and freshly ground pepper
Direction
- Pull some of the soft middle from both halves of the roll out to make a well. Spread the cream cheese on the bottom of the roll. Top with the olives, artichoke hearts, tomato, roasted pepper, basil leaves, followed by the mixed sliced vegetables. Drizzle the artichoke marinade over the vegetables. Season with a pinch of salt and several cracks of black pepper. Sandwich with the top half of the roll and wrap tightly in plastic wrap and refrigerate for at least 3 hours up to overnight (this allows the flavors to meld).
