How It Was a Long Time Ago

This is my version of the NYTimes Cooking Sheet Pan Italian Sub. I recently discussed with a friend that  one should always make a recipe properly before changing it.  Although I wholeheartedly agree with this, I never follow my own advice.  Here I have exchanged cottage cheese for Ricotta and instead of a lovely Italian roll, I used toasted grain bread, served it with chips and green apple slices.  You almost couldn't ruin this because it's so good. 

 Even though the roasted salami slices are heavenly, I suppose you could do mushrooms instead and make it vegetarian or artichoke hearts, even better. No one should miss out on the soft, mellowed but vinegary peppers and who doesn't love roasted chickpeas?  Anyone? 

And by the way, welcome back cottage cheese to my life and the world!  I heard two friends boasting of its wonderment last week, and remembered how much I too, loved it as a child, you know, when it used to be a diet food or like here, substituted for ricotta in lasagna.