Let’s start by saying I love sandwiches, I simply adore them! Any kind of sandwich, with almost any sorts ingredient you can possibly think of. That’s why I came up with this california grilled veggie sandwich to satisfy my friends, my family and obviously… myself! Since I love to BBQ, I am always inventing something new or trying new things that I’ve never tried before. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques…however, either works fine. For a smoky and sumptuous california grilled veggie sandwich, try this easy recipe. All it takes is some veggies, focaccia bread, lemon-mayonnaise dressing, and crumbled feta, if you like this Greek cheese. Even the biggest meat lovers will devour this inviting and colorful sandwich!
INGREDIENTS 1/4 cup mayonnaise 3 cloves garlic, minced 1 tablespoon lemon juice 1/8 cup olive oil 1 cup sliced red bell peppers 1 small zucchini, sliced 1 red onion, sliced 1 small yellow squash, sliced 2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Time to enjoy your california grilled veggie sandwich, you earned it!
[Total rates: 0 Average rate: 0]
- Cucumber and zucchini salad
- Chicken with Provençal Sauce