Updated Nov 24, 2014Chatelaine
sugar snap peas, or snow peas
chopped fresh basil, or parsley
fresh squeezed lemon juice
fresh-ground black pepper
6-inch crusty Italian rolls
coarsely grated cheddar, asiago or romano
- Thickly slice mushrooms and place in a large mixing bowl. Seed and coarsely chop tomato. Slice sugar snap peas into 1/2 inch pieces. Add tomato and peas to bowl and sprinkle with basil.
- Whisk lemon juice with olive oil, salt, black pepper and cayenne. Pour over vegetables and mix until evenly coated. Use right away or cover and refrigerate. (Refrigerate for no more than 3 to 4 hours since vegetables soften as they sit.)
- Slice rolls, leaving 1 edge intact, and open up slightly. Stir cheese into vegetables and spoon into rolls. Drizzle with any extra dressing remaining in bowl.
Crisp sugar snap peas and fresh basil add an upscale touch to these attractive, vegetarian dinner sandwiches.