There is something about a good grilled vegetable sandwich that, for me, puts it above all others. Perhaps it is the special taste grilled vegetables have or the warm cheese oozing out between the layers. And why is it that the vegetable combinations are tastier when served this way than when they appear together in a bowl? I don’t know, maybe some or all of that. I do know that when I see those vegetables and greens in my refrigerator, I start lining up my spices and then hunt up the right cheese that will bring them all together for one great warm and fragrant sandwich. Thanks to the Grillet, it all comes together in no time.
And with that indoor grill it matters not what the weather is like outside; I know some of you still have snow. So here is a way to get into the promise of springtime weather with a tasty sandwich from the grill! Get a good book, settle in and enjoy this sandwich!
2 tbsp olive oil
1 Italian squash, sliced lengthwise in ¼ “strips
1 Portobello mushroom, 1/4 inch slices
1 sweet red onion, sliced thin
Greek seasoning (I prefer Cavender’s for this for the finer grind)
honey wheat bread, sliced and brushed with olive oil
cheese slices – such as fresh Mozzarella, Havarti, Swiss or Provolone
Brush olive oil over the vegetables, sprinkle with the Greek seasoning and saute until crisp tender. Remove from pan and lightly toast the bread. Place vegetables on top of bread, adding the lettuce and cheese slices. Top with another slice of bread and cook until cheese melts, turning once.