RECIPE: Pressed Veggie Sandwhich with Roasted Garlic Cream Cheese

For the pressed veggies, toss the chef blend with olive oil and season with salt and pepper.
Saute the vegetables on the flat top until tender and slightly charred.
Remove from the heat- place veggies in a perforated hotel pan with another hotel pan on top- weigh the top pan down and store in cooler overnight.
(Make sure to have a sheet tray or an­other, deeper, hotel pan underneath the perf pan to catch draining liquid).
Reserve pressed veggies and discard whatev­er liquid drained off.
For the roasted garlic cream cheese, in a food processor, combine roasted garlic and cream cheese- process until smooth.
For the sandwich, warm a generous cup of vegetables on the flat top, and toast the tavern roll at the same time.
When the roll is toasted, spread the cream cheese on the inside of both the top and bottom bun.
For the pressed veggies, pack the warmed veggies on the bottom bun and drizzle with balsamic reduction.
Top with baby spinach and banana peppers, then add the top bun.
Serve immediately.