Roasted Vegetable Baguette with Parlsey Pesto

These sandwiches are perfect for making ahead of time, wrapping in parchment and bringing to an event or picnic. Merely bring the spinach in a separate baggy so it doesn't wilt in the sandwich and you have a wonderfully flavorful, hearty sandwich at your disposal.

Roasted red bell peppers, red onions, garlic and artichokes inside crispy baguettes with olives, fresh spinach and parsley-almond pesto.

Roasted Vegetable Sandwiches
makes 4 sandwiches
2 red bell peppers, seeded, thick strips
1 red onion, 1/2" slices
1-15 oz jar artichoke hearts, drained and rinsed
12 garlic cloves
3 tbl extra virgin olive oil
1 tbl balsamic vinegar
1/2 tsp red pepper flakes
salt and pepper, to taste
1/2 cup green olives, chopped
1 cup baby spinach leaves
4-6" baguettes

Preheat the oven to 425.
Toss the bell pepper, onion, artichokes and garlic in olive oil, vinegar, red pepper flakes, salt and pepper. Roast for 30-40 minutes until tender and lightly charred.
Assemble each sandwich with a spread of pesto, the veggies, olives and spinach.

Parsley Pesto
1 head parsley, ends trimmed
1/2 cup slivered almonds
2 tbl toasted pine nuts
3 garlic cloves
salt and pepper
1/4-1/2 cup extra virgin olive oil

Combine the parsley with stems, almonds, pine nuts, garlic, salt and pepper in a food processor. Blend until well broken down. Slowly drizzle in the olive oil until you reach your desired consistency. Since I used this as a spread for sandwiches I kept it pretty chunky.