From cooking 2011

I spent the first 2.5 hours of my Sunday putting together a batch of vegetarian sandwiches. In retrospect, they're not a cost-effective bakesale donation, but they were tasty enough that I could see myself making them again for a picnic or a party. So, notes:

1 two-pound loaf of sliced multigrain bread
1 pound carrots
two or three bell peppers (red, yellow, and/or orange)
1 bunch green onions
curry powder, dried thyme, ground black pepper, olive oil
1 30 oz tub part-skim ricotta cheese
two button mushrooms (left over from something else and lolling in the veggie bin)
a couple of shallots

yield: ten sandwiches

Curried carrot sandwiches
Peel and slice carrots into 1/2-inch chunks. Boil until tender. Season with curry powder and black pepper. Mash.
Mince the green onions. Mix a couple handfuls of them with 1/3 of the cheese and blend that with the carrot mash. Toast bread slices and spread thick layer of mixture between pairs of 'em.

From cooking 2011

Roasted pepper sandwiches
Slice peppers into thin strips. Spread across cookie sheet; drizzle with olive oil; shake some thyme over the lot. Roast in oven (I think I had it ~325 or 350 F) until tender.

Mix another 1/3 of the cheese with the rest of the green onions. Spread on slices of toasted bread; put the strips of peppers in the middle.

For the last three sandwiches, I minced the shallots and mushrooms, sauteed them, and mixed them with the last of the cheese. I used the peppers as the filling in two of the sandwiches, and combined them with the last spoonfuls of the carrot mash for the tenth sandwich, which I reserved for my own lunch.

From cooking 2011

I still have a bowlful of carrot and pepper bits in the fridge -- it will probably go into fried rice tomorrow. The next time I do this, I will probably buy an extra bundle of green onions, and if the peppers aren't on sale, go with mushrooms, or squash, or more carrots, or whatever happens to be in season.