CALIFORNIA GRILLED VEGGIE SANDWICH
I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.
Provided by Anonymous
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g
17 BEST CIABATTA SANDWICH RECIPES
Categories Sandwich
Number Of Ingredients 6
Steps:
- Cut the ciabatta bread in half horizontally and spread the olive tapenade on the bottom half.
- Add lettuce on top of the tapenade, then layer on the onion, salami, cheese, and tomatoes.
- Add the other half on top to complete the sandwich. Cut evenly into 16 pieces.
CIABATTA VEGGIE SANDWICH
Make and share this Ciabatta Veggie Sandwich recipe from Food.com.
Provided by Shannon Holmes
Categories Lunch/Snacks
Time 3h10m
Yield 1 serving(s)
Number Of Ingredients 17
Steps:
- First, make the Tzatziki Sauce: Drain yogurt and grated cucumber in a cheesecloth lined colander for several hours.
- Mix with remaining ingredients and chill.
- Cut your Ciabatta Roll in half.
- Spread each half with about 1-2 tablespoons of the sauce,or to taste.
- Layer the roll with lettuce, tomato, onion, artichoke heats (if using),and olives.
- Press cheese(s) into the cut side of the top of roll.
- Place top half of the roll on the sandwich, cut in half and enjoy.
- I have also made this with Basil Tomato Feta and it is also good, I would think that blue cheese or goat's cheese would be good also.
Nutrition Facts : Calories 713.2, Fat 33.5, SaturatedFat 16.9, Cholesterol 85, Sodium 1104.3, Carbohydrate 75.1, Fiber 5, Sugar 32.5, Protein 32.5
GRILLED VEGETABLE SANDWICHES WITH SHERRY VINAIGRETTE AND MANCHEGO ON CIABATTA
Steps:
- Heat grill to high. Brush eggplant, peppers, and onion and tomato slices with oil and season with salt and pepper. Grill eggplant, tomato, and onion on both sides until slightly charred and just cooked through. Grill peppers on all sides until charred, remove from the grill, place in a bag, and let rest 10 minutes. Remove skin from the peppers and cut into 1-inch slices. Cut the eggplant, tomato, and onion into large dice.
- Whisk garlic, 1/4 cup chopped parsley, and 1/2 cup olive oil together in a large bowl. Add the cut vegetables to the bowl and let marinate at room temperature for 30 minutes.
- Drizzle cut sides of ciabatta with 2 to 3 tablespoons olive oil, sprinkle with salt and pepper, and grill, cut side down, for 1 to 2 minutes. Brush grilled bread with some of the Sherry Vinaigrette and then layer on the mixed vegetables and Manchego. Drizzle with more vinaigrette and top with torn parsley. Place other piece of bread on top, wrap sandwich in foil, and place on grill with 2 foil-wrapped bricks on top. Grill for 2 to 3 minutes. Remove from grill and foil and cut sandwich crosswise into 2-inch thick slices.
- Whisk all ingredients together in a medium bowl. Season, to taste, with salt and pepper.
GRILLED VEGETABLE SANDWICH
Wow! Meat lovers won't even miss the meat, instead they will rave about the simply fabulous flavor of this hearty grilled veggie sandwich! It's wonderful with ciabatta bread's crispy crust and light, airy texture. This recipe's a keeper! -Diana Tseperkas, Hamden, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.
Nutrition Facts : Calories 484 calories, Fat 20g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 862mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein.
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Estimated Reading Time 3 minsTotal Time 30 mins
- Eggplant Mixture: Season eggplant slices on both sides with wall and pepper. In a skillet, add oil, and fry eggplant on both sides until cooked. When cooked remove from pan and set aside.
- Pepper and Mushroom mixture: Add mushroom, salt, pepper, pepper, parsley, garlic, lemon juice, onion, and herbes de provence or italian seasoning. Cook for about 6 to 8 minutes. Add additional oil if necessary. When cooked, remove from stove and set aside.
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