Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 \N | French baguettes, 5\" OR hoagie rolls |
| 2 tablespoons | Dijon |
| 6 ounces | Prosciutto, paper thin |
| 12 slices | Swiss cheese |
| 12 slices | Tomato |
| 1 cup | Carrots, julienned |
| 1 cup | Zucchini, julienned |
| 1 cup | Mushrooms, sliced |
| 1 medium | Red onion, thinly sliced |
| ¼ cup | Mayo |
| ½ cup | Vinaigrette dressing |
CAFE CUISINE
Kramerbooks and Afterwords Cafe, Washington, DC.
Slice rolls horizontally, spread with mustard and layer each half with prosciutto, cheese, tomato, another slice of cheese, carrots, zucchini, mushrooms, and onion. Mix mayo with vinaigrette; pour over top of each open face sandwich. Place on cookie sheet. Bake 375 F, 8-10 mins until tops are brown and dressing has set.
Submitted By DAN KLEPACH On 04-28-95