Grilled Vegetable Sandwiches

These are great make-ahead sandwiches. At the restaurant, we usually make them on Saturdays, but our staff likes to wait until Monday to eat them.

• 2 medium zucchini, sliced lengthwise 1/4 inch thick
• 2 medium yellow squash, sliced lengthwise 1/4 inch thick
• 1 medium eggplant, sliced lengthwise 1/4 inch thick
• 4 scallions, trimmed
• 4 medium portabella mushrooms, wiped clean, stems removed
• 1/3 cup olive oil for brushing the vegetables
• Kosher salt and freshly ground black pepper
• 2 red peppers, roasted, peeled, and quartered
• 1/2 cup Sun-Dried Tomato & Olive Spread  
• Four 6-inch lengths crusty French or Italian bread, halved lengthwise
• 1 cup grated Asiago, dry Sonoma Jack, Provolone, or other sharp, dry cheese

Brush the zucchini, squash, eggplant, scallions, and mushrooms lightly with olive oil and sprinkle with a little salt and pepper. Grill or broil until tender. Cut the grilled mushrooms into thin slices.

If the bread is very thick, hollow it out slightly to make a pocket. Spread the sun-dried tomato spread liberally on each slice. Layer the vegetables, including the roasted peppers, on one half of the bread, dividing them evenly among the four sandwiches. Pat the grated cheese on the other half and put the halves together.