Open-Faced Roasted Ratatouille and Mozzarella Sandwich
For those with heartier appetites, cap sandwiches with bun tops.
by: Three Many Cooks
Serves: 2
Ingredients
1 cup Roasted Ratatouille (see above), warm or at room temperature
2 hero rolls (about 6-inches long), tops reserved for another use
2 teaspoons olive oil
1 teaspoon balsamic vinegar
4 ounces mozzarella (fresh, if possible) sliced thin
Fresh basil leaves
Instructions
If Roasted Ratatouille is not yet made, do it now.
Toast rolls until golden brown. Drizzle each with a portion of olive oil and vinegar; top with a portion of cheese, enough basil leave to cover cheese, and the ratatouille. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/one-batch-of-ratatouille-yields-3-simple-summer-meals/