Grilled Vegetable Sandwich W Pesto Mayonnaise Food

PESTO GRILLED CHEESE SANDWICH

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

CALIFORNIA GRILLED VEGGIE SANDWICH

Steps:

• 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. Enjoy as open faced grilled sandwiches.

GRILLED SUMMER VEGETABLE SANDWICHES WITH PESTO

Steps:

• Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
• Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
• Meanwhile, make the pesto. First, toast the walnuts (an optional but worthwhile step - toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.
• Prepare your grill - medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.
• Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.
• Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!

GRILLED PESTO, HAM AND PROVOLONE SANDWICHES

Steps:

• In a small bowl, mix mayonnaise and pesto; spread over 4 slices of bread. Layer with ham, basil, peppers, tomato and cheese. Top with remaining bread. Spread outsides of sandwiches with butter., Using a large cast-iron skillet or electric griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

PESTO-ROASTED VEGGIE SANDWICHES

Steps:

• Whisk together pesto and olive oil in a large baking dish. Add vegetables and toss to coat. Let vegetables marinate for 3-4 hours.
• Preheat oven to 400°F. Place vegetables on baking sheet and season with salt and pepper. Bake for 30-35 minutes, or until vegetables are tender and onions are beginning to brown.
• Heat panini grill to medium-high. Top four slices of bread with 2 tablespoons of cheese and then divide roasted veggies evenly among the bread slices. Top each sandwich with another slice of bread and place sandwiches on panini grill. Grill until cheese has melted and bread is crispy, about 10-12 minutes.

GRILLED VEGETABLE SANDWICHES

Steps:

• Cut the red peppers into eighths; cut onions and zucchini into 1/2-in. slices. Brush vegetables with oil; sprinkle with salt and pepper. Grill vegetables in batches, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until crisp-tender. Cool., Combine the mayonnaise, basil, lemon juice and garlic; spread over bun bottoms. Layer with cheese, grilled vegetables and tomatoes. Spread hummus over bun tops; replace tops.

GRILLED VEGETABLE SANDWICH

Steps:

• Combine all ingredients (for mayo) in food processor and pulse (or blender).
• Sandwich: Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms.
• Season them with salt and pepper.
• Place vegetables on a hot grill (or under broiler) and cook until they are tender.
• Once vegetables are done brush sliced bread with olive oil and grill (or broil) on both sides.
• To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
• Enjoy!

GRILLED VEGETABLES WITH PESTO SANDWICH

Steps:

• 1. Blend pesto ingredients and store covered in fridge until ready to use. 2. Slice vegetables, such as zucchini and eggplant. 3. Coat vegetables in oil, salt, and pepper and fresh or dried herbs. 4. Grill in a grill pan or on a hot grill, or roast in the oven on high heat (about 450°F) until tender. 5. Shmear bread with pesto. 6. Place vegetable between slices of bread and grill sandwich in a panini grill, grilled cheese press or in a saute pan over medium heat. Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 SUBSCRIBE NOW

GRILLED VEGETABLE SANDWICH W PESTO MAYONNAISE

Steps:

• To make the sandwich: Prepare grill. Lightly brush vegetables with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips. Lightly brush cut sides of bread with oil and grill, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto mayo and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half. To make the pesto: chopping all the ingredients by hand and not blending them is key because this prevents the ingredients from becoming a completely homogenized emulsion or paste. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.