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1
In a saute pan, heat the olive oil.
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2
When the oil is hot, add the onions, leeks, and shallots.
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3
Saute for 15 minutes, or until the onions are caramelized.
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4
Stir in the garlic.
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5
Season with salt and pepper.
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6
Remove from the heat.
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7
Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast.
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8
Add the onion mixture.
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9
Add the salt and flour.
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10
With the mixer on low, mix until the dough starts to come together.
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11
Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
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12
Grease a mixing bowl with the vegetable oil.
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13
Place the dough in the greased bowl and turn once.
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14
Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
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15
Turn the dough out onto a baking sheet.
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16
Punch the dough and press the dough out to form the size of the pan.
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17
Place dough in pan and sprinkle with kosher salt.
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18
Cover the dough and allow to double in size, about 45 minutes.
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19
Preheat the oven to 350 degrees F. Bake the dough for 30 to 35 minutes or until the dough is golden brown.
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20
Slice the bread into 8 to 12 pieces, depending on desired size of the sandwich.
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21
Spread each side of roll with the aioli.
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22
Divide the roasted vegetables and cheese evenly between each sandwich.
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23
Put the sandwiches on a baking sheet and bake in the oven until the sandwiches are hot and the cheese is melted, for about 5 to 8 minutes.
