I find that good sandwiches aren't always easy to come by, with the exception of a new sandwich only shop opened up near my work. Its a small chain that has put the focus on sandwiches and doing them well, but they are a little expensive. I love a good sandwich and since they are not always easy to find, I experiment with my own.
This experiment went well. I normally wouldn't have made this roasted vegetable sandwich with beef but my wife and I had roast beef for dinner yesterday. I took a gamble and well as long as you don't forget the mustard its a well balanced sandwich. I find that it balances the sweet caramelized vegetables well.
What you will need:
3 bell peppers ( I used 2 red and 1 orange)
1 med onion sliced into thing rings
1 Eggplant (aubergine) sliced
1 head of garlic
Preheat oven to 400 F. Slice eggplant (aubergine) into about 1/4 inch slices, and place on cookie sheet and sprinkle with salt to bring out the excess moisture. Slice each of the peppers into 4 flat pieces. Slice onions carefully across the top to make thin circular slices (try to keep in tact) and place on a large foil lined cookie sheet with peppers(you may need separate trays). Take a sheet of foil out big enough to wrap head of garlic, slice top of garlic so each clove's top is cut off. Place garlic open part up, brush top with olive oil, season with S&P and wrap in foil. With a paper towel wipe off eggplant, then brush both sides with olive oil. Season with S&P and place back on cookie sheet. Bake for about 1 hour or until caramelized, the onions go from nothing to burnt rather quick so keep an eye on them. Eggplant needs only about 45 mins and turn everything (except the garlic) about 1/2 way in.
Let cool and chop. mix all vegetables together with garlic.
2 slices of your favourite rye bread (you can substitute any bread you like)
3 Tbsp (or more) of the Vegetable mix
3 or 4 thin slices of Roast beef
favourite mustard to taste
Adding grilled vegetables is a great way to add some flavour to any sandwich, I hope you enjoy it.