For this particular BLT outing, I brushed garlic oil with basil, thyme, and rosemary atop the olive bread to keep things interesting. I opted for the pricier manchego cheese instead of Swiss and/or provolone. The sweetness of manchego cheese goes well with the rich taste of the olive bread. Thereby giving it a hearty yet exotic flavor. Sauteed baby bella mushrooms, grape tomatoes, green onions, bacon, and red onions round out the sandwich ingredients. I chose to bake this sandwich on a baking sheet with a rack for the ultimate crunchy texture. As for the lettuce aspect of this sandwich, I made the conscious choice to use it as a bed of sorts and throw the extra sauteed veggies on top. Sliced up onions rings from my grocer's freezer are served on the side. (Slicing the onion rings before the baking procee brought out more of their flavor versus serving them whole. )
Finding Simple Luxuries In Every Day Living