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Henley Veggie Sandwich

A fresh-forward feast on its own, but feel free to work in marinated mushrooms, mixed greens, or the cheese of your choice.

1 loaf focaccia bread or 4 panini buns
4 roasted red peppers, peeled and seeded (halved)
4 slices grilled eggplant
3/4 cup (180 mL) artichoke quarters
1/2 cup (125 mL) basil pesto
4 oz (120 g) fresh goat cheese
1/4 cup (60 mL) pine nuts, lightly toasted

Slice focaccia or panini buns open. In a bowl, toss peppers, eggplant, and artichoke with pesto to coat. Arrange veggies on bread and crumble goat cheese over. Sprinkle with pine nuts and sandwich together. Press on a heated grill press or wrap in foil and heat in a 350 F (180 C) oven until warm through, about 12 to 15 minutes. Slice and serve.

Makes 4 sandwiches.