Sandwich With Provolone, Olives and Roasted Red Pepper Sauce

I haven't done much with sandwiches since going veg. But last fall, I stumbled upon this combination, which I love. I now put these sandwiches on the menu at least once a month. Assembly is easy, especially if you prepare the roasted red pepper sauce in advance.

If you run out of ciabatta rolls but have leftover toppings, you can make quesadillas using whole wheat tortillas, provolone, olives, diced pepper and roasted red pepper sauce.

Ingredients for Four Sandwiches:

Four ciabatta rolls
1/2 pound provolone, sliced
5 ounces kalamata olives, pitted and seeded
one yellow (or orange) pepper, seeded and diced
one batch roasted red pepper sauce
dried basil

Slice the ciabatta rolls length-wise. One one half, spread two tablespoons of roasted red pepper sauce, then top with two slices of provolone cheese and sprinkled basil. On the other half, layer kalamata olives, then two slices of provolone, then 1/4 of the diced pepper. Place open-faced on a baking sheet. Bake 5 minutes at 250, then broil one minute, watching to be sure it does not burn. Remove from oven when cheese is bubbly and just starting to brown. Combine the two halves to make one sandwich.