Grilled Veggie Sandwich

A group of women gathered in my Kitchen Studio to learn basics on grilling techniques.  My favorite recipe was the Grilled Vegetable Sub Sandwich w/Chipotle and Roasted Red Pepper Mayonnaise.  A beautifully layered sandwich made crunchy with fresh romaine lettuce leaves and spiced up with a simple mayonnaise, this sandwich won the oohs and aahs of the kitchen gallery.

Grilled Vegetable Sub Sandwich

2 yellow squash

1 medium eggplant

1 large red onion, peeled

2 large red bell peppers

1 soft baguette, sliced horizontally

several large leaves of romaine lettuce, washed and dried

Olive oil, salt and pepper

Heat a gas or charcoal grill until hot.  Slice the yellow squash into long ‘planks’, saving the yellow sides to dice for another use.  Peel the eggplant and slice into 1/3″ rounds.  Core the peppers and cut into quarters.  Cut the onion into thick rounds. Drizzle a generous amount of olive oil onto a baking sheet and dip both sides of the vegetables into the oil.  Salt and pepper to taste. 

Grill the peppers first by placing the peppers, skin side down on the  grill.  Move occassionally, but keep the skin side only on the grill and until the skin is blistered and blackened.  Remove the peppers to a small bowl and cover immediately with a plate or plastic wrap to allow the skin to ‘steam’ off.  Peel and slice into strips.  Make the Mayonnaise (below) with half of the peppers, reserving the remaining pepper strips for the sandwich.

Grill the remaining vegetables: place the vegetables on the grate and turn occassionally  until hot throughout and attractive grill marks are on all the veggies.   

Once the remaining vegetables are grilled as desired, remove to a platter.

Open the baguette and spread a generous layer of the Mayo on both sides of the bread.  Layer the yellow squash, eggplant, and onions on the bread, ending with the red pepper strips.  Add the lettuce leaves to the top of the bread loaf, then press the top onto the layers of vegetables.  Skewer the sandwich with bamboo picks or 4-6″ skewers at 3-4″ intervals.  Slice between the skewers.  Serves 4-8.

Chipotle and Roasted Red Pepper Mayonnaise

1 roasted red pepper

2 chipotle chilis (packed in adobo sauce)

1/2 cup prepared mayonnaise

Whirl the above ingredients in a food processor until smooth.



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