Vegetable-Stuffed Sandwich
Source: "Caprial's Cafe Favorites" by Caprial Pence (Ten Speed Press, 1994)

1 large loaf French bread
1 small red (Spanish) onion
3 roasted red bell peppers, julienned (see note)
1/2 cup water-packed artichoke hearts
2 tomatoes, seeded and diced
2 cloves garlic, chopped
3/4 cup softened cream cheese
1/4 cup mild soft goat cheese
1 tablespoon chopped fresh basilor 1/2 teaspoon dried
Salt and freshly ground black pepper, to taste

Cut the loaf in half horizontally. Remove some of the bread from the middle of each half to form a hollow.

In a small bowl, mix together the onion, red peppers, artichoke hearts and tomatoes. Set aside.

In an electric mixer, blend until smooth the garlic, cream cheese, goat cheese, basil, salt and pepper. Add the vegetable mixture and mix until just incorporated. Spoon into the hollows in the bread and sandwich the two halves of the loaf together.

Slice into 4 portions and serve at room temperature.

Note: To roast peppers, place them on a baking sheet or shallow pan and broil in oven until skin blisters. Turn the peppers until charred on all sides, about 15 minutes. Transfer them to a bowl, cover with plastic and set aside to cool. When they are cool enough to handle, peel the skins and remove stems and seeds. You can also buy red peppers already roasted and bottled at the grocery store. Look for them near the pickles and olives.