Baguette Sandwich

• 1 French, organic, artisanal baguette
• 1/2 cup homemade pesto
• 1 tomato
• 1 medium zucchini
• 1/2 onion
• 2 garlic cloves
• 1 cup arugula
• butter
• salt & pepper
• 2 tablespoons reduced balsamic vinegar

1. Craft a homemade pesto. My advice is to include some nuts, good parmesan cheese, salt, pepper, plenty of olive oil and of course basil.
2. Use a fresh baguette or toast a day old one. rnrnCut the entire baguette length wise and spread pesto on one half and organic (un)salted butter on the other half.
3. Roast the zucchini for about 10 minutes, then add chopped onion and garlic, roasting for another 5 minutes.
4. Slice the tomoato thinly. rnrnLay tomato slices on one side of baguette and arugula on the other side.
5. When veggies are done being roasted load them on the sandwich and drizzle with homemade balsamic reduction.
6. Cut sandwich in thirds, should be about 6 to 8 inches.

baguette, homemade pesto, tomato, zucchini, onion, garlic, arugula, butter, salt, balsamic vinegar

Taken from food52.com/recipes/18551-baguette-sandwich (may not work)