This sandwich has a variety of cheeses and vegetables
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
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.
To reduce the fat and calories in this dish, use half the amount of cheese.
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