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Grilled Vegetarian Bistro Sandwich

1/4 cup balsamic vinegar
1 tsp. kosher salt
2 cloves garlic, minced
2 tp. fresh rosemary, chopped
1 tsp. black pepper, freshly ground
1 cup olive oil
1 yellow pepper, cut in half
1 zucchini, sliced
1 eggplant, sliced
3 portobello mushroom, sliced
1 red onion, sliced
1 tomato, sliced
1 cup arugula, cleaned
1/2 pound fresh mozzarella
1 loaf focaccia or ciabatta bread, cut in half
1 red pepper, cut in half
Directions: In a small bowl combine the first six ingredients for the vinaigrette. Whisk well. Set aside. Preheat the grill over medium heat. Dip the vegetables in the vinaigrette then place on the grill. Grill the vegetables until light and golden brown turning once and set aside. Once all of the vegetables are done, dip them again in the vinaigrette.

Sandwich Assembly:

Layer the vegetables on the bread. With the raw sliced tomatoes on top. Top the tomatoes with the mozzarella cheese and the arugula.

Wrap the sandwich tightly in plastic wrap. Place a cast iron pan on top of the sandwich for one hour. After one hour cut the sandwich into 4 servings.
Servings: 4
Source: KC Steak Company

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