A quick and easy vegetarian sandwich. You can also use leftover asparagus and jarred roasted red peppers.
Preheat oven to 350 degrees. Toss asparagus and red pepper in olive oil. Place on a foil lined baking sheet and bake until tender, about 10 minutes. Once cool enough to handle, remove skin from the pepper and slice into strips.
Cut French loaves in half lengthwise, place on a baking sheet and toast lightly in the oven. Remove rolls from the oven and sprinkle half with cheese. Place 4 to 5 asparagus spears and a few strips of pepper on one side. Place slices of tomato and cheese on the other side of the roll. Place the rolls back in the oven until the cheese is melted, about 5 minutes. Meanwhile, in a separate bowl, mix the mayonnaise, lemon juice and garlic together. Spread the dressing on one side of the roll and close sandwich.