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California Cheese and Vegetable Sandwich



California Cheese and Vegetable Sandwich
Total Preparation Time: less than 15 minutes Number of Servings: 4
Actual Cooking Time:less than 15 minutes Source: California Milk Advisory Board

This sandwich has a variety of cheeses and vegetables

Ingredients:

2 tablespoons white wine Vinegar
2 teaspoons olive Oil
2 tablespoons Orange juice
2 teaspoons fresh Thyme leaves
4 pieces of Foccacia bread (5" square or round)*
*Can substitute French roll or Kaiser roll
1 large red Pepper, sliced in rings (12 slices)
1 large yellow Pepper, sliced in rings (12 slices)
1/2 pound Eggplant, sliced into 12 slices
2-3 yellow Squash, sliced into 8 slices
1-2 Zucchini, sliced into 8 slices
2 green Onions
4 ounces California Mozzarella cheese, sliced into 8 slices
4 ounces California Cheddar cheese, sliced into 8 slices
2 cups mixed salad Greens

Preparation:

In a bowl whisk together the vinegar, oil and orange juice. Add thyme leaves to dressing.

Brush vegetables with dressing & place on grill rack 4-6" from coals. Turn with tongs and baste, grilling until softened and slightly browned.

Slice each foccacia horizontally to create a top and bottom for each sandwich and place on grill briefly until warm & toasted.

To assemble each sandwich: 3 slices each of red and yellow peppers, 3 slices eggplant, 2 slices each zucchini and yellow squash, 1/2 green onion (cut into 1" pieces). Use 2 slices each of Mozzarella and Cheddar cheese. Use approximately 1/2 cup of greens for each sandwich. Slice each sandwich diagonally, creating 2 triangles.


Nutrient Information
Calories: 452
Total Fat: 20 g
Saturated Fat: 10 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat:
Sodium: 661 mg
Carbohydrates: 50 g
Protein: 23 g
Fiber: 7 g
Vitamin A: 3956 IU
Vitamin C: 186 mg
Calcium: 472 mg
Iron: 4 mg

Cook's Notes:

To reduce the fat and calories in this dish, use half the amount of cheese.