Roasted Veggie Sandwich




  • 8 slices Koepplinger’s Cracked Whole Grain Bread

  • Provolone or Mozzarella Cheese

  • 12 white mushrooms

  • 1 small zucchini

  • 1 small patty pan squash

  • 1 red bell pepper

  • 1 teaspoon oregano

  • 1 tablespoon olive oil

  • 1 tablespoon balsamic vinegar

  • salt and pepper, to taste


  1. Preheat oven or toaster oven to 425°F.

  2. Thinly slice all the vegetables, about 1/4 of an inch thick. Line a baking sheet with foil. Toss the vegetables with olive oil and spread out on the baking sheet. Drizzle with balsamic vinegar and sprinkle with salt, pepper, and oregano. Roast at 425°F for 10-15 minutes.

  3. Top each slice of bread with vegetables and cheese. Remove the dirty foil from the baking pan. Place the sandwiches on the pan and cook at 425°F for about 5 minutes until cheese is melted and bread is toasty.

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