• 4 French rolls, 6-8 inches long
• 4 tspn. Roland Dijon Mustard 
• 4 tspn. Chipotle sour cream
• 2  Fire Roasted Red Pepper, sliced
• 1 cup  Oyster Mushrooms, sauteed
• 1 bunch  Fresh spinach, quickly sauteed
• 1 cup  Nicoise Olives, pitted and thinly sliced 
• 8 Slices  White cheddar cheese 
• 0.5 cup  Roland Cornichons, thinly sliced 

1. Place these sandwiches on the griddle or skillet, and then place a heavy skillet on top;
try to distribute the weight evenly over the sandwiches. Cook 3 to 5 minutes, pressing
down occasionally to flatten the sandwiches.
2. Heat a griddle (or use a sandwich press) or cast-iron skillet to very hot.
3. Split French rolls in half horizontally. Spread 1 Tbsp. Dijon mustard and 1 Tbsp.
chipotle sour cream on each of the top halves.
4. On the bottom halves evenly divide and layer the roasted pepper, mushrooms, spinach,
olives, cheese and cornichons. Cover with the top halves, and wrap each sandwich
tightly in aluminum foil.