Today’s sandwich was a good sandwich! In Montreal, I always used to make sandwiches with leftovers for filling because it was easier and that way my parents wouldn’t have to buy cold cuts for me. However, in Toronto, leftovers have been a bit more of a precious commodity (the more leftovers we have, the less we have to cook), so it was easier to buy cold cuts and save the good food for breakfast and dinner.
I was getting tired of my plain cold cut sandwiches, though, so it was time for a break! Today’s filling had spicy mortadella and expired mayo (mayo just makes everything creamy and good). I feel like the expiration date doesn’t really matter, or at least I’m hoping so, because it expired in June. The star of the sandwich was the roasted vegetables (or should it be “the stars of the sandwich were?”). Chris has roasted vegetables (specifically, zucchini and carrots) a few nights ago, so I popped a couple into the sandwich. I also used a dab of truffle cream sauce straight from Italy in one of the corners of one slice of bread for a sneaky surprise. Do note that the name of the sandwich, “Roasted Vegetable Sandwich,” may be slightly misleading if you’re looking for a vegetarian sandwich, because it’s not vegetarian.
Recipe for Roasted Vegetable Sandwich:
- Prep time: 10 minutes
- Cook time: 30 minutes
- Wait time: 48 hours
- Difficulty: Easy
- Servings: 1
- 2 Slices of bread
- 2 tbsp Expired mayo
- 2 Slices spicy mortadella
- 1/2 tsp Truffle cream sauce
- 1 Roasted halved carrot piece, cut approximately two inches long and two inches wide (use about three carrots total for roasting)
- 1 Roasted zucchini piece cut in half, lengthwise (use about ten zucchini total for roasting)
- Seasoned salt, freshly ground pepper, and cajun seasoning to taste
- Olive oil to taste
- Parmesan shavings to taste
Halve cleaned zucchini and carrots, lengthwise. Cut off unwanted tips off both vegetables and peel the carrots. Cover two baking pans with aluminum foil because you don’t want to have to wash the pans afterward because your sink is really small and they don’t fit easily and are in general just really difficult to wash. Distribute vegetables among the two pans.
Sprinkle seasoned salt and cajun seasoning over the vegetables, trying to be as even as possible, but probably failing anyway. Grind black pepper over the vegetables, stopping partway through to refill the pepper grinder. Cut a few shavings of parmeggiano reggiano cheese, which you have because it was on sale, and layer over about half the zucchini halves because you can’t eat too much cheese. Note that this step probably would be better if your grated the cheese so you could distribute it more evenly, but we don’t have a grater. Drizzle olive oil (place your thumb partially over the opening of the bottle and feel like a pro as you do so) over the vegetables.
Put pans in the oven and bake for 30 minutes at 400°F, because even though in Canada we use the metric system, we still use imperial units for height, weight, and temperature (when cooking). Check on the vegetables every five minutes after 15 minutes of baking time because Chris didn’t want you to overbake them but they took a long time to cook. The zucchini should be golden brown at the end but I can tell you right now that they never actually got golden brown and even if they did, it would’ve been hard to tell because they were covered in spices and cheese.
After baking, take the pans out of the oven (don’t forget to turn off the oven) to cool. Eat several vegetables and feel good about yourself. Put the rest of the vegetables in a container and leave in the fridge for two days. You are now ready to make your sandwich.
Spread the mayo evenly on one piece of bread. Plop the truffle cream sauce on one corner of the bread. Place slices of mortadella on top of the mayo. Place carrot and zucchini pieces randomly in the middle on top of the mortadella. Make sure to use a zucchini piece that does not have parmesan on it. Cover with the second piece of bread.