Please enter the email you’re using for this account.
Submitted by Rivka Serebrowski
This baguette is a meal in one! Inspired by a cheese quiche I once made with similar veggies, I put this recipe together one night for an easy dinner. You can customize it and use veggies of your choice. For quicker results you can cook it in a sandwich maker.
2 Tbsp olive oil
1 small red onion, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1 cup frozen broccoli, rinsed under warm water and chopped
1 plum tomato, diced
1/2 cup mayonnaise
2 Tbsp dijon mustard
1 and 1/2 Tbsp whole grain dijon mustard
4 cloves garlic
12 frozen basil cubes
4 frozen parsley cubes
1 tsp. lemon juice
2 mini baguettes or 1 large baguette
shredded mozzarella cheese
Heat olive oil in frying pan over low heat and add onions. Sauté for 5 minutes then raise heat slightly and add in the peppers and broccoli. Sauté for 10 minutes until soft.
Add in tomatoes and sauté for an additional 3-5 minutes.
Remove from heat.
Preheat oven to 450 degrees Fahrenheit.
In a small bowl combine the mayonnaise, dijon, garlic, basil, parsley and lemon juice and mix until smooth.
Slice open the baguette and generously spread pesto-mayo dressing on top and bottom half of the sandwich.
Place veggie mixture on top and sprinkle with shredded cheese.
Close the sandwich, wrap tightly in parchment paper and silver foil and place in oven.
Bake for 30-35 minutes or until cheese is melted.
Slice & Enjoy!
How Would You
Rate this recipe?
Please log in to rate
Reviews