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.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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