Arrange 2 oven racks to divide the oven into thirds and heat the oven to 425°F. In the meanwhile trim the ends from 3 squashes, cut each squash in half crosswise, place them on a rimmed baking sheet, drizzle with 1 tablespoon of olive oil and season with ¾ teaspoon fleur de sel and ¼ teaspoon of the black pepper, toss to coat and arrange into an even layer. Then, trim off the very bottom of the stalk of 1 medium head broccoli, cut through the stalk so you end up with planks with a long stalk at the end of each floret, then cut the planks in half lengthwise, place them on a second rimmed baking sheet, drizzle with 2 tablespoons of olive oil and season with ¾ teaspoon of fleur de sel, ½ teaspoon red pepper flakes, and ¼ teaspoon of the black pepper, toss to coat and arrange in an even layer.
Roast the veggies for 15 minutes, then remove both baking sheets from the oven, flip the squash pieces and toss the broccoli, return to the oven and roast until the squash is tender and the broccoli is browned and crispy (7 to 8 min)
Meanwhile, add in a bowl, 1 cup soft herbs (chopped), 1 tablespoon drained capers, and 1 minced garlic clove, add the remaining ¼ cup olive oil and 2 teaspoons apple cider vinegar, season with the remaining ½ teaspoon fleur de sel and ¼ teaspoon black pepper, stir to combine, set aside, cut the cheese into ¼-inch slices & drain the can quartered artichoke hearts.
When the vegetables are ready, let cool slightly. Meanwhile, split 4 ciabatta rolls, assemble the sandwiches in the following order on the bottom halves: feta, artichoke hearts, a spoonful of salsa verde, summer squash, broccoli, and another spoonful of salsa verde, spread the mayonnaise onto the cut side of the top buns, close the sandwiches with the top buns.
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