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ROASTED VEGETABLE & ARTICHOKE TAPENADE MELT

Prep
15 Minutes
Cook
30 Minutes
Serves
12

Ingredients

  • Artichoke Tapenade:
  • 6 ounces drained canned artichoke hearts
  • 6 ounces crumbled Feta cheese
  • 3 tablespoons olive oil
  • 3/4 cup flavor-infused olive oil, such as garlic or basil
  • 3 pounds sliced vegetables for roasting*
  • 12 BAYS® English Muffins, split and toasted
  • 12 ounces Havarti or Provolone cheese, sliced

Instructions

  • In food processor bowl, process artichoke hearts and Feta cheese until combined. Add oil, continue to process to a spread-like consistency. Cover; refrigerate for per-order preparation.

  • Toss sliced vegetables with flavored olive oil to coat lightly. Spread in a single layer in shallow pan. Bake at 450°F until vegetables are golden brown and crisp-tender (about 20 to 30 minutes), turning vegetables occasionally. Hold warm for service.

  • Spread each muffin half with artichoke tapenade. Top with vegetables then 1 slice of cheese. Broil until cheese melts and sandwich is heated through, about 2 to 3 minutes. Serve immediately.

  • *Vegetable mix may include any or all of the following: eggplant, zucchini, yellow squash, red onion, mushrooms, red peppers and baby carrots.
ROASTED VEGETABLE & ARTICHOKE TAPENADE MELT