California Grilled Veggie Sandwich

I LOVE Veggies and could eat them all day everyday! I don't think there is a veggie out there that I don't like. Now this sandwich that I came across can be very versatile as to your likings. I love all veggies so the more the merrier for me. The best part of this sandwich is the sauce though!! The night I made these the temperature was about 90 and the humidity was about 100 percent plus. Not really going to complain because it is better than the alternative that comes around January. So, trying to take pictures of my food on the grill became quite the task as my lens kept fogging up because of the high humidity. I got a few though but had to work quick before my lens fogged up again.

Juicy Sandwich with the creamy spread and tangy cheese!!

First u want to choose which veggies you are going to use for your sandwiches.

You can place them directly on the grill or if you have a handy dandy Grill Grate from Crate and Barrel you can also use that. I love mine and use it often.

I also like to toast my buns lightly on the grill. You could also use foccacia or any other bread that you would like but I love cibatta so that is my favorite. You could also used a whole loaf and then cut into individual servings once the sandwich is put together. Cibatta is also great because it has craters and holes in it so the yummy sauce goes deep into the bread.

California Grilled Veggie Sandwich

courtesy of allrecipes.com

Ingredients

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red or green bell peppers 
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally or cibatta 
• 1/2 cup crumbled feta 
• 
  

  Directions

  1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. (the flavors really mix together if they get to sit longer)
  2. Preheat the grill for high heat.
  3. 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.
  4. Spread some of the mayonnaise mixture on the top part of the bread, and sprinkle with feta cheese. Assemble sandwich with your vegetables and enjoy!! 
  
  
  You can really add any veggies you would like to this sandwich and don't have to stick to the specific ones in the recipe. This sandwich would also be good with just raw veggies too.