An Unbelievably Good Sandwich

On Tuesday I made a huge batch of ratatouille. The market is still overflowing with eggplant, zucchini, and tomatoes. I figured that I better that advantage of it while it lasts.
Yesterday for lunch I used some of the leftovers to make a great sandwich for lunch. Splitting a length of onion baguette in half, I covered both sides with Gouda cheese and stuck it under the broiler until it was melted. When the cheese started to turn golden brown I took it out of the over and topped it with a healthy scoop of ratatouille.

Sometimes I really love have contrasting temperatures in one dish. The crispy bread and hot goowy cheese provided a nice contrast to the cool, rich veggies. Today I packed a cold version of this sandwich for my lunch at work, but I fear that it will not be as good.