ROASTED VEGETABLE AND CHEESE SPREAD SANDWICHES
Using True Bread, Joel updates a classic Trinbago sandwich with the addition of flavorful roasted vegetables to carry for soca sensation band, the A Team.
1 loaf True Bread Whole Wheat or Multiseed
For the cheese spread:
1 lb cheddar cheese
¾ medium onion, grated
1 tsp mustard
1 tsp chopped celery
2 tsp hot dog relish or chow chow
Small piece of carrot finely grated (optional)
Few dashes of pepper sauce
½ tsp sugar
Salt and pepper to taste
For the vegetables:
2 – 3 large sweet peppers, seeded and cut in thick strips
1 large onion, peeled and cut in thick slices
1 tsp paprika
½ tsp cayenne pepper
Salt and pepper
- ROAST THE VEGETABLES: Preheat oven to 425 degrees F. Drizzle a little olive oil over the peppers and onions. Add the paprika, cayenne pepper and a dash of salt and black pepper. Mix well. Place the vegetables in a single layer on a nonstick baking sheet. Place in preheated oven for approximately 10 - 15 minutes or until the vegetables are cooked and the edges are browned. Remove and let cool.
- MAKE THE CHEESE SPREAD - In a mixing bowl grate cheese. Add grated onion and all other ingredients. Add enough mayonnaise to make a smooth consistency for spreading.
Taste to adjust seasonings.
- ASSEMBLE THE SANDWICH. Toast bread if desired. Spread one slice of True Bread Whole Wheat or Multi Seed with the cheese spread. Place a few of the roasted vegetables over the cheese spread. Top with another slice, cut in half diagonally and serve.