Vegetarian sandwiches

To prepare the vegetarian sandwiches, start by making the oven-roasted cherry tomatoes so they have time to cook and cool slightly while you work on the rest of the recipe. Wash the cherry tomatoes, dry them and cut them in half 1. Arrange them on a baking sheet with the cut side facing up 2. Season with salt, extra virgin olive oil, oregano and black pepper, then bake in the oven at 392°F for about 20 minutes. Once ready, remove from the oven and let them cool slightly 3.

Meanwhile, prepare the basil and mint pesto. Put the pine nuts 4 and the Parmesan 5 in a food processor and pulse briefly. Add a pinch of salt 6.

Add the well-washed and dried basil and mint leaves 7 and pour in all the extra virgin olive oil 8. Blend in short bursts, making brief pauses to avoid overheating the mixture and to preserve its color and aroma. Stop when you have a homogeneous pesto with a slightly rustic texture, then set it aside 9.

Now prepare the chickpea and sun-dried tomato cream. Put the pre-cooked chickpeas and the sun-dried tomatoes in the food processor 10 and start blending. If necessary, add a little water at a time to help processing, without making the mixture too runny. You should obtain a thick, homogeneous cream that spreads easily on the bread. Set it aside 11. Move on to the zucchini. Slice them lengthwise with a mandoline to obtain thin slices about 1/8 inch thick (approx. 0.12 in) 12.

Grill them on a hot grill on both sides until they are soft and have light grill marks 13 14. Transfer them to a container, season with oil and salt and let them absorb the flavors until ready to use 15.

Then prepare the scrambled eggs. Break the eggs into a bowl, add salt 16, the cream 17 and the grated Parmesan 18.

Beat everything with a fork until combined 19. Pour the mixture into a nonstick pan and cook over medium heat, stirring during cooking 20. Leave the eggs soft and creamy, avoiding overcooking 21.

Transfer them immediately to a bowl, add the goat cheese 22 and the chopped chives 23 and mix until you obtain a creamy mixture 34.

Slice the fiordilatte 25 and, when all preparations are ready and the cooked ones have cooled slightly, proceed to assemble the sandwiches. Place 3 slices of soft sandwich bread side by side on a cutting board. On the first slice spread the chickpea and sun-dried tomato cream 26, spreading it evenly over the entire surface. On the second slice spread the basil and mint pesto 27.

On the third slice spread the creamy mixture of scrambled eggs and goat cheese 28, spreading it well. Then complete the three fillings. On the first slice, over the chickpea and sun-dried tomato cream, place the well-drained oil-packed chiodini mushrooms 29. On the second slice, over the pesto, arrange the slices of fiordilatte mozzarella 30.

Arrange the oven-roasted cherry tomatoes on top 31 and finish with the pitted Taggiasca olives 32. On the third slice, over the egg and goat cheese mixture, finally lay the grilled zucchini, spreading them over the entire surface 33.

Cover each sandwich with another slice of bread 34. Press gently with your hands just enough to compact the fillings without crushing them or making them spill from the edges. With a sharp knife, finally cut each sandwich along both diagonals, dividing it into 4 triangles 35. Proceed in the same way with all three flavors, obtaining 12 vegetarian sandwiches ready to serve 36.