Tender and crispy vegetables shine in this palate-pleasing sandwich recipe. Served on a warm toasted bun with fresh basil, mayonnaise and a dash of jalapeno pepper, these veggies never had it so good! —Jane Jackson, Randolph, Iowa
One of my mother's friends gave her this recipe in the late '40s. I grew up eating these sandwiches, and they've been a staple with my own family. Although our children have left home, I still make this dish often for my husband and me to enjoy.
-Barbara Suetholz, Racine, Wisconsin
My teenager and I were in a lovely coffee shop and she was hungry for a sandwich. She never eats vegetables but loved this, so of course I had to duplicate it at home.
—Kathryn Hudson, Bethel Park, Pennsylvania
An appealing blend of textures and flavors makes every bite of this meatless option a winner. And if your kids are among the many trying out vegetarianism, you might just be glad to have this trick up your sleeve.—Lisa Bennett, Riley, Oregon
“I first ate this sandwich while vacationing in Sedona, Arizona and fell in love with it. When I returned home, I developed this one that tastes just like the original.” —Carolyn Phenicie of Titusville, Pennsylvania
We love this fast, fresh sandwich, especially when it's too warm to turn on the oven to make dinner. I like to pair it with a fruity white wine and pasta salad or fancy potato chips. We often add avocado to the sandwiches and in the summer, use fresh Walla Walla onions. —Stacey Johnson, Tacoma, Washington