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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My spin on a Pat Neely recipe. Almost any combination of veggies work, even adding mushrooms, but the Lemon Mayonnaise puts it over the top. Ingredients:
3/4 cup mayonnaise |
3 garlic cloves, minced |
1/2 lemon, zested |
1 teaspoon lemon juice |
1 dash hot sauce (optional) |
kosher salt & freshly ground black pepper |
1 pint cherries or 1 pint grape tomatoes, cut in half |
1 medium red onion, cut into 1/2-inch rings |
1 yellow bell pepper, quartered, remove seeds and ribs |
1 red bell pepper, quartered, remove seeds and ribs |
1 summer squash, sliced on the bias into 1/2-inch pieces |
1 zucchini, sliced on the bias into 1/2-inch pieces |
1/4 cup extra-virgin olive oil |
kosher salt & freshly ground black pepper |
1 teaspoon red pepper flakes (or to taste) |
12 inches loaf italian bread with sesame seeds (can sub ciabatta) |
1 (8 ounce) fresh mozzarella cheese, sliced (can sub muenster, provolone, etc.) |
1 handfull basil leaves |
Directions:
1. To make the Lemon Mayonnaise: Combine together the mayonnaise, garlic, lemon zest, lemon juice, hot sauce if using, salt and pepper, to a small bowl. Cover with plastic wrap and refrigerate until needed.
2. To make the Sandwich: Preheat the grill to medium.
3. In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes.
4. Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill. Remove the bread and evenly spread Lemon Mayonnaise on both sides.
5. Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella (or cheese of choice) and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve.
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