Roasted Veggie Pull-Apart Bread with Basil Jalapeno Spread

Roasted Veggie Pull-Apart Bread with Basil Jalapeno Spread
Serves 6 as an appetizer and 4 as a meal

Meat tends to get all the love in the sandwich category – particularly when it circles around gamedays, tailgating or football. I love using leftover roasted vegetables, or cleaning out the fridge by roasting whatever you have for this. You can also buy in the prepared food section of your local grocery store.

4-5 cups roasted vegetables such as sweet potatoes, cauliflower, onions, peppers, etc.
2 cups basil
¼ cup almonds (or whatever nut you have on hand)
¼ - ½ cup pickled jalapeno (depending on how much spice you like)
2 tablespoons white wine vinegar
¼ cup extra virgin olive oil
½ teaspoon salt, plus more as needed for taste
12 parker house rolls (that are attached), such as King’s Hawaiian
2 cups shredded kale, about 3-4 leaves
2 cups shredded cheese, such as cheddar or mozzarella
2-3 tablespoons butter
2 tablespoons honey
Sesame and poppy seeds, optional garnish

Preheat oven to 375º F.

In a food processor or blender combine and blend together basil, almonds, jalapenos, vinegar, olive oil, and salt. Pulse until it resembled a thicker pesto (that can be spread on bread). Season with salt to taste. Makes about 2 cups of pesto spread.

Place rolls in a baking dish or on a sheet tray. Slice horizontally, keeping the individual rolls attached.

Using about 1 cup of the Basil Jalapeno spread about ½ cup to each side of rolls. Evenly distribute roasted vegetables. Spread sliced kale and cheese over vegetables and top with the top layer of rolls. Press down slightly to secure.

Melt butter and honey together and using a pastry brush or spoon, glaze the top of the buns and garnish with sesame and poppy seeds. Bake for 10-12 minutes until golden brown and cheese is melted.

Serve and enjoy!