FRENCH-STYLE SANDWICHES1 cup sliced tart-sweet apples 1/2 cup thinly sliced onions 1 cup thickly sliced mushrooms 1 tbsp. melted butter 1 tbsp. mayonnaise 1 tbsp. chopped fresh dill 20-inch baguette 1 cup arugula 1/2 cup packed grated Gruyere cheese Preheat over to 400. Lightly oil a 7 x 11-inch baking dish. Toss apples, onions, and mushrooms with the butter and place them in the baking dish. Roast for 15 minutes, until apples and vegetables are tender and have released some of their juices. Meanwhile, combine mayonnaise and dill in a small bowl. When you are done with the roasting, slice the baguette lengthwise. Cover one half with the arugula, spoon on the roasted mixture, and top with the cheese. Spread the dilled mayonnaise on the other half of the baguette and put the two sides together. Slice baguette into thirds to make three sandwiches. Serves 3. adapted from Source: Moosewood Restaurant New Classics
|
