Recipe: Country Picnic Sandwich

Country Picnic Sandwich

1 flat loaf pain rustique cut in half lengthwise
1 jar sun-dried tomato pesto
One 1-ounce log goat cheese, room temperature
1 small eggplant, sliced thinly
3 zucchini, sliced thinly
1 red pepper - roasted, seeded, and cut into thin strips
1 yellow pepper - roasted, seeded, and cut into thin strips
1 large onion, cut into 1/4-inch slices
1/3 cup olive oil (or more as needed)
2 teaspoon Cajun seasoning
1 cup wild greens, optional

Mix the olive oil and Cajun seasoning together. Brush the eggplant, zucchini, and onion slices with the olive oil mixture and grill over medium heat until tender but not charred. Cut into large strips. To assemble: Open the 2 halves of bread and spread half the pesto on each inside half, then spread half the goat cheese onto each bread half. Layer the vegetables on the bottom half of the bread, spreading out to cover completely. Top with wild greens and finally the top of the bread. Press down to seal well. Wrap in plastic wrap and chill for at least 1 hour. Or, cut into 2 pieces, wrap each piece, and stack in the refrigerator. About 30 minutes before serving, remove the sandwich from the refrigerator and cut into squares. Makes: About 15-20 sandwiches.