Grilled Veggie Club Sandwich Food

GRILLED VEGETABLE SANDWICH

Steps:

• In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.

GRILLED VEGETARIAN CLUB SANDWICH

Steps:

• Grill the red peppers over medium heat until charred. Place in a paper bag and steam for 10 minutes. Scrape off skins from peppers. Cut in half, remove the stems and seeds and set aside. Brush the mushrooms, eggplant, zucchini, and onions with sesame oil. Season with salt and pepper. Grill the vegetables on medium heat, turning twice; approximately 8 minutes for the mushrooms, 6 minutes for the eggplant, 3 minutes for the zucchini, and 4 minutes for the onion. Remove from the heat and place on a plate. Brush and grill garlic - watch carefully so it does not burn - remove promptly. Sprinkle with thyme.
• Place 2 halves of the red pepper, balsamic vinegar, and grilled garlic in a blender. Add the olive oil and season with salt and pepper. Puree until smooth.
• Brush the bread slices with olive oil and grill on medium heat for 1 minute on each side. Divide the vegetables evenly on 8 slices of bread. Top with the red pepper sauce and sprinkle with basil. Stack a bread slice with vegetables on each of 4 slices with vegetables, and top these 4 sandwiches with the 4 remaining bread slices. Secure with toothpicks and slice in half. Serve with the leftover red pepper sauce.

GRILLED VEGGIE SANDWICH

Steps:

• In a bowl, mix mayonnaise, minced garlic, and lemon juice. Set aside (refrigerate).
• Preheat grill on high.
• Brush veggies with olive oil (both sides). Place bell peppers and zucchini in the middle, onion and squash on the edges. Cook for about 3 minutes turn and cook another 3 minutes, remove from grill and set aside (peppers may need to cook longer).
• Spread mayo on bread and sprinkle with feta cheese. Place on grill (cheese up). Close lid and cook for 2-3 minutes (until cheese melts).
• Remove from grill and layer with veggies for a great open faced sandwich.

GREAT GRILLED VEGETABLE SANDWICH

Steps:

• 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 and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill 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.
• Combine all ingredients in a food processor and pulse.

GRILLED VEGGIE CLUB SANDWICH RECIPE

Steps:

• HowToStep
• Preheat barbecue to medium-high. ##Oil grill. Brush bread slices with oil. Barbecue bread until toasted, about 30 to 60 seconds per side. ##Spread tapenade over four grilled bread slices. Top evenly with arugula and half of veggies. ##Spread goat cheese over four grilled bread slices. Top evenly with remaining veggies. Stack on top of tapenade bread slices. Sandwich with remaining bread slices. Secure with toothpicks and slice in half.

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!

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 VEGGIE AND CHEESE SANDWICH

Steps:

• Mix first 10 ingredients in a large gallon size bag.
• Marinade for 1-4 hours.
• On hot grill cook veggies till nice and browned and tender crisp about 20 minutes.
• Remove and discard charred skin from peppers.
• Cut mushroom, peppers into slices.
• Arrange veggies on a platter along with the tomato slices& basil leaves.
• Broil roll cut side up to brown.
• Add 2 slices cheese to each to melt.
• If you and your guests want to have fun let them arrange their own sandwich drizzled with some balsamic vinegar.
• Or distribute ingredients yourself evenly among each roll.

GRILLED VEGGIE SANDWICH

Steps:

• Begin by grilling all the vegetables carefully so they do not fall apart.
• Once the vegetables are grilled, place them on the bottom half of the buns.
• Sprinkle the veggies with the cheese, letting the cheese melt onto the veggies.
• Place the top bun on each sandwich.
• If desired, wrap whole sandwich in aluminum foil and place on warm grill to melt the cheese even more.
• Serve warm with carrots and cucumbers as sides.