This roasted vegetable sandwich is the ultimate combo of sweet and savory: veggies, provolone cheese, fresh arugula and a smear of fig jam. It's just the right combo you never knew you needed.
Preheat oven to 425°F. Toss asparagus and portabello caps in olive oil, salt and pepper to coat. Arrange on a baking sheet and bake for 20 minutes. Remove from oven and allow to cool
Make sandwich: Spread jam on both sides of bread. Layer vegetables, cheese and arugula.