I made these last week and told Dave, "Call me crazy, but I really love these sandwiches." To which he replied, "I really love these sandwiches too." I turned up my hearing aid and asked for a repeat, but he really did use the word "love" in connection with vegetable sandwiches. I think that's a fair endorsement.
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 1 red bell peppers
- 1 small zucchini
- 1 red onion
- 1 small yellow squash
- loaf of foccaccia bread, or other artisan bread, sliced however you prefer for sandwiches
- sliced or shredded Swiss or Provolone cheese
Preheat grill to high heat.
Slice zucchini and squash lengthwise, a little thinner than a quarter inch. Slice bell peppers and onions the same thickness as the squash. Toss in a bowl with olive oil. Arrange on hot grill with zucchini and pepper near the middle and onions and squash around. Grill for about 3 minutes each side, or until they start to blacken. Remove from grill.
To assemble sandwiches. Spread each side of bread with mayonnaise. Layer vegetables as desired, top with cheese, and 2nd slice of bread. You may want to use toothpicks to hold it together. Place assemble sandwich on grill over low heat and cook until cheese is melted.
Recipe from allrecipes.com
May I also recommend, for your zucchini eating pleasure:
Pineapple Zucchini Bread, Prudence Pennywise's version that is a bit healthier and less cake-like, so when you eat it for breakfast you don't have to feel guilty, and
Pasta with Squash and Garlic, just a simple, fast way to cook up some zukes on a busy night.