Lunch is underrated. People go all out on dinner recipes. They hail breakfast as “the most important meal of the day.” Lunch is too often forgotten. We at Mustard and Co. love our lunches. It gets us through our midday humps. It powers our afternoons. We know that lunch can make or break your day.

Today we’re giving lunch its due. Our friend Krista Nelson from Krista’s Baking Co. crafted this delicious Roasted Veggie Sandwich featuring our Smoky BBQ Mustard. It’s a well-rounded meal that’s sure to make your day.

This recipe yields 2 large, tasty sandwiches. Here’s what you’ll need:

2 ciabatta rolls 1 eggplant 1 zucchini 1 red onion 2 Tbsp olive oil 1 tomato 3 Tbsp mayonnaise 1 Tbsp Smoked BBQ Mustard 2 slices smoked provolone Salt and pepper

Instructions:

1.     Preheat oven to 400°F.  Slice your eggplant, zucchini, and red onion,  and combine them in a small bowl. Add olive oil, a pinch of salt and pepper, and stir until veggies are coated.  Lay them out on a baking sheet.  Slice tomato and add to the baking sheet.  Roast veggies in the preheated oven for 30 minutes, flipping them halfway through.

2.     Slice ciabatta rolls in half and toast them. Spread mayo and mustard onto the rolls.

3.     Layer veggies on top of the two bottom halves, and top the veggies with a slice of smoked provolone. Leaving the sandwiches open faced, put them back in the oven until the cheese is melted.  Put the top on the sandwiches and enjoy!

Sandwiches crafted and photographed by Krista Nelson. (Aren’t these photos gorgeous?!) 

Check out Krista’s blog for more fantastic recipes, and more hunger-inducing food photography.