Serves 4
40 min
Veggie Melt
Recipe GLPR63d3158043eadf
A hearty vegetarian sandwich loaded with roasted mushrooms, bell peppers, and zucchini on Italian bread, topped with melted havarti cheese and a creamy jalapeño cream cheese and butter spread. Perfect for a satisfying lunch or dinner.
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Ingredients
1 loaf Italian bread
2 tablespoons softened butter
4 ounces jalapeño cream cheese, softened
1 large portobello mushroom, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 small zucchini squash, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
6 slices havarti cheese
Directions
Preheat your oven to 350°F.
Slice the portobello mushroom, red bell pepper, yellow bell pepper, and zucchini into thin, even pieces. Place all the sliced vegetables in a large bowl.
Drizzle the olive oil and balsamic vinegar over the vegetables. Add the oregano and salt. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
Slice the Italian bread loaf in half lengthwise to create two long pieces.
In a small bowl, mix together the softened butter and softened jalapeño cream cheese until well combined.
Spread the cream cheese and butter mixture generously on the cut side of both halves of the bread.
Arrange the seasoned vegetables evenly over the cream cheese mixture on the bottom half of the bread. Top the vegetables with the havarti cheese slices.
Place the top half of the bread over the cheese and vegetables to close the sandwich.
Wrap the entire loaf securely in aluminum foil and place it on a baking sheet.
Bake for 25 to 30 minutes, until the cheese is fully melted and the bread is warm.
Remove from the oven and let cool for a minute or two. Unwrap the foil carefully and slice the sandwich into four equal portions. Serve immediately while hot and cheesy.
