I am so in love with the whole-grain rolls from Metropolitan Bakery, I want to sing about it. They have all kinds of delicious texture, and an almost nutty flavor, and go well with all of may favorite sandwich toppings. I found out that I can order these rolls bulk from the main Metro bakery, so I ordered 5 dozen and made a whole spread of mini sandwiches for a reception at work. The above sandwich is a multi-grain roll with a healthy smear of goat cheese, a slice of roasted red pepper, a leaf of fresh basil, and some juicey balsamic-marinated, roasted, baby portobello mushrooms.
These little sourdough cutie rolls are also delicious. Who am I kidding? All the Metropolitan bread is delicious. I made these sandwiches with the roasted red pepper sandwich sauce from Bittmans How to Cook Everything (the basic, not vegetarian version of the cookbook) and added slices of mozzarella and grilled eggplant.
Above is a photo of the assembly-line spread I set-up for my sandwich making helpers. Look at all those delicious ingreadiants. Makes me want to reach right into a photo and grab a roll.
Veggicurious 