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California Cheese & Vegetable Sandwich
Recipes
Ingredients:
– 2 tablespoons white wine vinegar
– 2 teaspoons olive oil
– 2 tablespoons orange juice
– 2 teaspoons fresh thyme leaves
– 4 pieces of foccacia bread (5 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 Real California Mozzarella cheese, sliced into 8 slices
– 4 ounces Real California Cheddar cheese, sliced into 8 slices
– 2 cups mixed salad greens
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Directions:
1. In a bowl whisk together the vinegar, oil and orange juice. Add thyme leaves to dressing.
2. Brush vegetables with dressing & place on grill rack 4-6" from coals. Turn with tongs and baste, grilling until softened and slightly browned.
3. Slice each foccacia horizontally to create a top and bottom for each sandwich and place on grill briefly until warm & toasted.
4. 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.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.