Tonight I made Turkey Tomato Melts for dinner. I started with a base of whole grain Sandwich Thins. Spread on a light layer of sun-dried tomato hummus. Topped with thinly sliced deli turkey, a thin slice of tomato, a sprinkled of black pepper and dried Italian herbs, and a layer of shredded Cheddar & Mozzarella cheeses. I set these melts aside while I prepared my side dish.
I chopped some broccoli and cauliflower florets and put them in a large Ziploc bag. I drizzled them with a little EVOO, and seasoned them with salt, pepper, and Italian herbs. Then sealed up the bag, and shook like crazy until all the vegetables were coated. I roasted the broccoli & cauliflower on my stoneware ban in a 400-degree oven for 10 minutes.
After 10 minutes, I placed the melts on the stoneware pan, lowered the oven to 365-degrees, and baked for another 8-10 minutes until the cheese was melted.
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