California Veggie-Avocado Melt

HomeRecipesOtherChef RecipesCalifornia Veggie-Avocado Melt

This veggie-packed sandwich is served at lunchtime in the San Luis Coastal Unified School District. The kitchen sources from Shanley Farms in Morro Bay, CA, using fruit left on the tree late in the season to develop more richness.

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Serves: 12

Ingredients
Instructions

2 1/2 cups julienned yellow bell pepper 2 1/2 cups julienned red bell pepper 2 1/2 cups sliced zucchini 3 cups sliced mushrooms 1 1/2 Tbsp. olive oil 1 Tbsp. minced garlic 1/2 tsp. dried basil 1/2 tsp. dried oregano 1/2 tsp. ground cumin 12 ciabatta buns, split in half 1 1/2 cups garlic aioli 1 1/2 lb. Provolone cheese, sliced 6 cups packed baby spinach leaves, stems removed 3 Fresh California Avocados, peeled, seeded, sliced

Preheat oven to 400°F. Mix the bell peppers, zucchini, and mushrooms in a large bowl with the olive oil, garlic, basil, oregano, and cumin. Spread the vegetable mixture onto a sheet pan in a single layer (may need two sheet pans depending on their size). Roast until the vegetables are tender and lightly browned, about 20 minutes.

Assemble:

For each sandwich, spread 1 tablespoon garlic aioli on both the inside of the top and inside of the bottom bun. Place a slice of Provolone on the bottom bun. Top with ½ cup spinach leaves, then with ½ cup roasted veggies. Add avocado slices from ¼ of an avocado. Place another slice of Provolone on top, then the top bun.
Place the sandwich on a griddle or in the oven to melt the cheese and warm the sandwich, about 3 minutes. Allow the sandwich to stand for 2-3 minutes before slicing in half. Serve warm.

Serving Suggestion: SLCUSD usually makes these with a whole wheat roll to increase the nutrient density of the sandwiches.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.