Kabob Veggie and Salami Panini with Provolone and Garlic Mayonnaise

I could live the rest of my life eating sandwiches for breakfast, lunch and dinner!  I mean it.. really.  Summer tomatoes are almost perfect, but a tomato sandwich on soft white bread dressed with a little mayo and a sprinkling of salt is ethereal.  Eggs and bacon are tasty for breakfast, but place them on a flaky biscuit with a slice of American cheese....ummm, now that's the way to start the day! I really don't know what it is that makes anything and everything taste better when it is thoughtfully placed between two pieces of delicious bread, blanketed lovingly with some cheese, slathered in butter and gently toasted to warm, gooey, crunchy, golden brown perfection, but it does.  

After enjoying some fabulous Beef Kabobs for dinner Sunday night to the point of near combustion, there was still a bit of grilled marinated veggies left over.  Being someone who really tries (though not always as successful as I would like to be) not to let food go to waste, I pondered a good way to utilize those delicious grilled vegetables for dinner last night.  I have been wanting to indulge in a grilled vegetable sandwich for quite some time this summer so, luckily for me, this was the perfect opportunity and what's better is that I did not even have to cook (except for toasting the sandwich, but that does not really count).   

I found a great crusty roll and simply layered the leftover bell peppers, onion, mushrooms, and zucchini with a couple of slices of provolone cheese and some fantastic rustic salami onto the roll.  I dressed this lovely little creation with a bit of garlic mayonnaise, which was made by combining a grated clove of garlic, good quality store bought mayonnaise and a tiny spoonful of Dijon mustard.  After a nice, gently weighed down, toasting on a cast iron skillet it reached the pinnacle of melted cheesy, warm veggie, toasted bread perfection!