Roasted-Vegetable Sandwich with Ham and Cheese
Roasted-Vegetable Sandwich with Ham and Cheese might be just the main course you are searching for. This recipe makes 6 servings with 440 calories, 27g of protein, and 14g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up carton nonfat yogurt, olives, onion, and a few other things to make it today. To use up the french bread you could follow this main course with the French Bread Pudding as a dessert.
Instructions
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil; set aside.
Arrange mushrooms and next 5 ingredients (mushrooms through tomatoes) on a jelly-roll pan coated with cooking spray.
Sprinkle salt, thyme, and pepper over vegetables; toss well. Nestle rosemary sprigs into vegetables.
Bake garlic and vegetables at 350 for 45 minutes, stirring vegetables every 15 minutes. Discard rosemary sprigs. Separate garlic cloves, and squeeze to extract garlic pulp; discard skins. Set garlic pulp aside.
Spoon yogurt onto several layers of heavy-duty paper towels; spread 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape yogurt into a bowl, using a rubber spatula. Stir in garlic pulp, mustard, and vinegar; set aside.
Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use.
Spread yogurt mixture over top and bottom halves of loaf. Arrange vegetables on bottom half of loaf; top with ham, cheese, and olives; replace top half. Wrap loaf in foil; bake at 350 for 15 minutes.
Cut into 6 equal portions.