Savory Summer Vegetable Sandwiches | Oregonian Recipes

Ingredients

• 1 clove garlic
• 1 12-ounce jar roasted red peppers, drained
• 1 8-ounce jar marinated artichoke hearts, drained
• 1 1/2 teaspoons balsamic vinegar
• 1/2 cup finely ground fresh bread crumbs
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper
• 12 slices artisan bread, lightly toasted
• 1 cucumber, peeled and thinly sliced
• 2 tomatoes, thinly sliced
• 6 thin slices red onion
• 6 slices havarti cheese
• 6 lettuce leaves