Veggie Melts

I was smelling some basil in Jenni's garden while we were in Phoenix and thought of these awesome sandwiches. I think it's a really old Pampered Chef recipe, but I'm not sure. In any case, they are delicious! I make them as a main dish with fruit and salad, but Brian thinks they are more of an appetizer.... I don't really have a specific recipe, but I'll tell you how I do them.

Veggie Melts

I usually use day-old French bread sliced thin. Depending on how many you think you'll be making, slice 1 or 2 Roma tomatoes very thin and a zucchini very thin. I like to slice the zucchini on the diagonal so it makes the slice cover more surface area of the bread. Mix about ¼ cup-ish of Mayonnaise with 1 or 2 cloves crushed garlic and about 1/2 tsp. dried basil. (I'm not completely sure of these quantities - I may shake a little more basil in than that and I can't even tell you how GOOD these are with some finely chopped fresh basil!!). Spread this mixture on the bread slices (¼ c. mayo will do about twelve melts). Then top with zucchini and tomatoes slices. Finally, cover each veggie melt with grated mozzarella cheese (I use sliced because it's a lot less messy). Bake at 350 for 15 minutes. Serve warm. It's melty goodness.