I'm warning you right now that this sandwich is a little hard to eat (or at least hard to eat gracefully). So maybe you shouldn't serve it at a fancy garden party. But if it's just for your friends and family, definitely give this one a try. If you can't be a slob in front of them, eat it alone. Or get yourself some new friends (I was going to add family to that, but that seems a little cold, even for me).
I was surprised at how much I loved this. The garlic mayo and soft, warm feta is just unbelievably delicious with the lightly charred vegetables. Plus using homemade rosemary focaccia didn't hurt. I've never gotten all that worked up over a grilled vegetable sandwich before, but this one has me wondering when I'm going to make it again.
CALIFORNIA GRILLED VEGGIE SANDWICH
Yield: 4 servings
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
2 tablespoons olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4- x 6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
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 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.
|mayonnaise, garlic and lemon|
|red pepper, zucchini, yellow squash and red onion|
|veggies on the grill|
If you like to grill small stuff, I suggest you get one
of these grill pans (it really cuts down on food loss
between the grill grates and makes it easier to take
things on and off the grill).
|homemade rosemary focaccia|
|focaccia sliced, spread with garlic mayo and sprinkled with feta|
|focaccia on the grill|
The feta doesn't look all that melty, but it's
warm and soft (and the bread is toasty). I bought
a really good quality feta and it was so worth it!
|zucchini, yellow squash and red pepper added|
|topped off with onions|