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Pressed Veggie Sandwich

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Washington Post
Related tags
main-dish nut free lunch

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Ingredients

8 ounces broccoli slaw mix or 14 ounces coleslaw mix (see headnote)

1-inch piece jalapeño pepper, finely chopped, with seeds (or to taste)

1 scallion, white and light-green parts, chopped

1/4 teaspoon celery seed

1/4 cup mayonnaise

1/4 cup rice wine vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 large portobello mushrooms, stems and gills removed

salt

Freshly ground black pepper

1/4 cup store-bought balsamic vinaigrette

1 medium eggplant (about 1 pound), ends removed, cut crosswise into 1/2-inch slices

2 medium zucchini (about 8 ounces), trimmed and cut lengthwise into 1/4-inch-thick strips

1 pound microwavable packaged baby spinach

1 medium clove garlic, finely chopped

1 tablespoon extra-virgin olive oil

One 24-ounce loaf olive or rustic country bread

1/4 cup pesto

1/2 cup fresh goat or ricotta cheese

1/2 pound smoked mozzarella cheese, cut into 1/4-inch slices

Contents of one 12-ounce jar of roasted red or yellow peppers, drained and blotted dry

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