Fancy Sammiches


based on 2 servings

  • day old Focaccia Bread
  • 1 red or orange pepper
  • 1 small zucchini
  • 1 small Japanese eggplant
  • 1 roma tomato
  • 4 spears asparagus
  • 2 small portabello mushrooms
  • 4 slices West Best Vegetarian ham
  • 4 leaves fresh basil
  • 4T diced sundried tomatoes
  • broccoli, garlic, or alfalfa sprouts
  • fresh greens (spinach)
  • pesto sauce
  • chevre
  • mayo
  • honey mustard
  • cheese (swiss, gouda)


  • 2T balsamic vinegar
  • 2T tamari
  • 1T olive oil
  • 1T pomegranate molasses
  • 1.5t fennel seeds
  • 1/2t each thyme, oregano, basil, rosemary


  1. Thinly slice eggplant, rub each side with salt, and strain over the sink for 30 minutes.
  2. Meanwhile, thinly slice zucchini, quarter bell pepper, thinly slice tomato, and remove bottom inch of asparagus.
  3. Preheat oven to 375 Convection Roast.
  4. Rinse eggplant and dab with a tea towel.
  5. Prepare marinade by combining wet ingredients in a bowl and dry ingredients in a mortar and pestle. Mix the dry ingredients until fennel is ground.
  6. Arrange the zucchini and eggplant on lined cookie sheets. Arrange bell pepper and asparagus on a separate lined cookie sheet. Brush all the veggies generously with marinade. Sprinkle with herbs and then grind fresh black pepper and salt overtop.
  7. Remove stems from portabello mushrooms and place upside down in a rimmed dish. Pour remaining marinade into the mushroom cups and cover with aluminum.
  8. Place all the veggies except for peppers in the oven. Roast the mushrooms for 30 minutes. Roast zucchini and eggplant until slightly dryer and browned.
  9. Broil bell peppers and asparagus until bubbly, and briefly panfry ham.
  10. Build your sammich as desired, with cheese on the top. Place under broiler before enjoying!

finished product