GRILLED SALMON SANDWICHES
Steps:
- For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
- For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
- To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
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.
GRILLED GARDEN SANDWICH
With fresh veggies and melty cheese layered in a baguette, this summery sandwich is a grill's best friend.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Cut thin slice off top of garlic; discard. Place garlic, cut-side up, on sheet of foil; drizzle with 1 Tbsp. oil. Wrap in foil. Grill 15 min. or until tender. Carefully squeeze garlic cloves into small bowl. Add mayo and thyme; mix well.
- Toss vegetables with vinegar; grill 5 to 7 min. or until tender, turning frequently.
- Spread cut sides of baguette with mayo mixture; fill with vegetables and cheese.
- Brush outside of sandwich with remaining oil. Place on grill grate; top with grill press. Grill 4 to 5 min. on each side or until cheese is melted.
Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 500 mg, Carbohydrate 40 g, Fiber 3 g, Sugar 3 g, Protein 14 g
GARDEN GRILLED CHEESE SANDWICHES WITH BLACK OLIVE MAYONNAISE
Provided by Bobby Flay
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat grill.
- Brush both sides of the bread with olive oil. Place 4 slices of bread on a baking sheet and place 2 slices of fontina, 4 slices of pepper, artichokes and arugula on each slice of bread. Top each slice with the remaining 4 slices of bread and grill for 3 to 4 minutes on each side, or until golden brown and the cheese has melted.
- Black Olive Mayonnaise: Place all ingredients in a food processor and process until smooth. Serve with sandwiches.
GRILLED GARDEN SANDWICH
Number Of Ingredients 11
Steps:
- Make It
- Heat grill to medium heat. Cut thin slice off top of garlic; discard. Place garlic, cut-side up, on sheet of foil; drizzle with 1 Tbsp. oil. Wrap in foil. Grill 15 min. or until tender. Carefully squeeze garlic cloves into small bowl. Add mayo and thyme; mix well.
- Toss vegetables with vinegar; grill 5 to 7 min. or until tender, turning frequently.
- Spread cut sides of baguette with mayo mixture; fill with vegetables and cheese.
- Brush outside of sandwich with remaining oil. Place on grill grate; top with grill press. Grill 4 to 5 min. on each side or until cheese is melted.
GRILLED GARDEN VEGETABLE SANDWICHES
Make and share this Grilled Garden Vegetable Sandwiches recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill.
- When ready to grill, place onion over medium gas grill or charcoal grill 4 to 6 inches from medium coals.
- Cook 3 minutes.
- Meanwhile, brush zucchini, bell pepper and eggplant with salad dressing.
- Brush onion on grill with salad dressing; turn onion.
- Place zucchini, bell pepper, and eggplant, dressing side down, on grill; cook 13 to 15 minutes or until vegetables are tender, brushing with salad dressing and turning once.
- Remove vegetables from grill.
- Cut zucchini and bell pepper into bite-sized pieces.
- Spread 1 side of each toasted bread slice with any remaining dressing.
- Sprinkle cheese evenly on 4 bread slices.
- Top evenly with warm vegetables.
- Cover with remaining bread slices, dressing side down.
Nutrition Facts : Calories 344.9, Fat 15.8, SaturatedFat 4.7, Cholesterol 16.8, Sodium 937.9, Carbohydrate 41.3, Fiber 7.5, Sugar 12.9, Protein 12.8
GRILLED VEGGIE SANDWICHES
Get a grip on lunch! Here's a fun recipe for using up those summer garden veggies. Meat-eaters won't even miss the meat in these hefty, fresh-tasting, grilled sandwiches. -Melissa Wilbanks, Memphis, Tennessee
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut the zucchini, squash and eggplant into 1/4-in.-thick strips; spritz with cooking spray. Spritz onion and red pepper with cooking spray., Grill vegetables, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the cheeses, garlic, salt and pepper; spread over bun bottoms. Top with vegetables. Replace bun tops.
Nutrition Facts : Calories 231 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 438mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges
BEST GRILLED VEGETABLE SANDWICH
A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.
Provided by Suzy729
Categories Main Dish Recipes Sandwich Recipes
Time 3h20m
Yield 2
Number Of Ingredients 10
Steps:
- Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
- Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
- Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g
GRILLED GARDEN SANDWICHES
Quick and delicious grilled veggie and cheese sandwiches. Recipe from my Mom...she got it from a magazine but I can't make out which one.
Provided by Hey Jude
Categories Lunch/Snacks
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 T. butter in a large nonstick skillet over medium-high heat. Add sliced mushrooms and onion, and saute 5 minutes or until tender. Drain.
- Spread mayo on 1 side of half of the bread slices; top with Montery Jack cheese and tomato. Spoon mushroom mixture evenly over tomato; top with American cheese. Cover with remaining bread slices.
- Spread about 1/2 T. of softened butter on 1 side of each sandwich. Cook sandwiches, buttered side down, in a hot nonstick skillet or griddle over medium heat until browned.
- Spread remaining softened butter evenly on ungrilled side; turn and cook until lightly browned.
Nutrition Facts : Calories 493.8, Fat 32.5, SaturatedFat 18.5, Cholesterol 78.6, Sodium 857, Carbohydrate 34.8, Fiber 2.7, Sugar 6, Protein 17.6
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