Vegetarian Sandwich

For aioli:

1/4 cup mayonnaise (homemade or purchased)
1 tablespoon paprika
1 tablespoon pureed or pressed garlic

For sandwich:

1/2 red bell pepper
1/2 yellow bell pepper
1/2 medium zucchini
1/2 red onion
1 portobello mushroom
1/2 fresh fennel bulb
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon herbes de Provence (see note)
1 teaspoon fresh minced parsley
1 tablespoon capers, optional
Kosher salt
Freshly ground black pepper
1 small (foot long) baguette
1 avocado, sliced
1/2 cup grated Swiss cheese

To make aioli: Stir together mayonnaise, paprika and garlic. Set aside.

To make sandwich: Julienne (cut into match-stick size pieces) the bell peppers, zucchini, red onion, portobello and fennel.

In a sauté pan, melt butter with olive oil over high heat. Add garlic, herbes de Provence, parsley, capers , a dash of salt and pepper to taste. Add juilienned vegetables; sauté until tender. Remove from heat.

Starting on one long side, slice the baguette almost in half. Do not slice all the way though to the other side. Open bread like a book.

Preheat broiler. Meanwhile, place bread in oven, cut-side-down, until warm. Spread aioli on opened bread. Evenly distribute sautéed vegetables. Top with avocado slices; sprinkle with Swiss cheese. Broil until golden brown, about 1 minute. Close sandwich; cut in half.

Yield: 2 servings.

Note: Herbes de Provence are a combination of dried herbs common in the south of France. You can find them at some gourmet stores and spice shops.

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