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1
Slice the rolls in half.
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2
Spread a thin layer of mustard on the bottom half and sprinkle the cheese over it.
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3
Put the bread in the oven over low heat.
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4
You want to toast it slightly and melt the cheese, but no need to bake or burn it.
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5
While the bread is toasting, saute the mushrooms, eggplant and artichoke hearts in butter until theyre as done as you like them.
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6
I usually do it in this order so I only have to butter the pan once.
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7
When the mushrooms are finished, combine them with the chopped roasted red peppers and balsamic.
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8
I like to add a little garlic salt and chili pepper seeds, but thats optional.
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9
Pull out the bread and put each whole roll on a large piece of foil or parchment paper.
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10
Use a lot, trust me.
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11
Layer with fresh spinach, tomato slices, mushroom-pepper-artichoke hearts and basil.
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12
Then gently pull the edge of the paper/foil over sandwich.
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13
Hold it in place and roll like a burrito, closing one end off tightly.
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14
Just peel back the paper/foil as you eat, and youll save a lot of mess.
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15
Watch out for drips, though.
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16
OPTIONAL: You can add sliced shallots, wafer thin roast beef, grilled lobster tail or smoked salmon if you like.
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17
Or get creative and make your own additions.
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18
Let me know what you try!
