Recipe #80 - Grilled Veggie Sandwiches with Kalamata Aioli

We had this yummy sandwich with a roasted garlic tomato pasta salad on top of fresh arugula tossed with a light lemon vinaigrette.

1/4 cup pitted Kalamata olives
1/2 cup mayonnaise
2 Tbsp. extra virgin Olive oil

4 prebaked torta rolls (we got ours at Costco)
4 Tbsp. unsalted butter

1 zucchini, sliced lengthwise into thin slabs (1/4")
1 portobello mushroom, stemmed and gills removed
1 red bell pepper, cored, seeds and pith removed
1 small red onion, peeled and sliced
1 large ripe tomato, thickly sliced into 4 equal slices
2 Tbsp. Olive oil

4 slices provolone cheese

Buzz up the olives and mayonnaise in a food processor and add oil slowly to create an emulsified sauce.  Set aside.

Toss the veggies with oil in a large bowl, then grill on a hot grill until cooked and well grill-marked.  Spread butter on the face-down sides of the torta rolls and heat on a flat Santa pan until lightly browned.  Slather both sides of bread with the Kalamata aioli.

Assemble the sandwiches:  Stack the veggies on one side of each torta in layers, put on some arugula leaves, and top with cheese.  Put under broiler flame until fully melted.  Put the top of torta bread on the sandwich and serve.