{Dine in: Grilled vegetable sandwich on a whim}

What is one to do with a fridge bursting at the seams with organic veggies (a result of a large SPUD order and and being a bit overexcited at the produce at the farmers market)..

Make a grilled veggie sandwich!

Grilled separately – asparagus, mushrooms, zucchini and yams (rosemary ham for the boy, vegetarian for me). Slather Brulee bakery goat cheese focaccia with a dollop of tzatziki, black olive tapenade and fresh buffalo mozzarella, heat under broiler. Dinner is served. I had a vegetarian one, the one pictured has layers of black forest ham for the meat eating boy.

With plenty of veggies leftover to serve on a bed of field greens for lunch tomorrow.

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