Marinated Grilled Vegetable Sandwiches

Ingredients

• 1 lb pane francese bread plain thick ()
• 1 pound chèvre cheese fresh thinly sliced (goat)
• 4 servings marinated grilled vegetables 
• 4 servings salt and pepper 
• 1 ounces watercress sprigs rinsed

Equipment

Directions

1. Cut focaccia into 4 equal pieces, then split each piece in half horizontally.
2. Lay arugula evenly over cut sides of focaccia bottoms. Arrange cheese slices evenly over arugula. Top equally with grilled vegetables and moisten with some of the marinade.
3. Add salt and pepper to taste, and cover with focaccia tops.