Cooking Steps

Grilled Vegetable Sandwiches

1. Cut zucchini and eggplant into 1/4 inch thick slices; cut crosswise into 4-inch long slices. Flatten bell pepper pieces. Brush mushrooms with a vegetable brush; wipe clean with a wet paper towel. In a large bowl combine zucchini, eggplant, bell pepper, mushrooms, and red onion. Drizzle with olive oil, tossing to coat. Season with salt and pepper.
2. Heat a grill pan over medium-high heat. Place vegetables in grill pan; cook for 5 to 10 minutes, turning to brown evenly. Remove vegetables from grill pan as they become browned and cooked through. Set aside.
3. Drizzle cut sides of rolls with some of the salad dressing. Please roll bottoms, dressing side, on a flat surface. Divide vegetables between the whole bottoms. Place 6 arugula leaves on top of each. Top each with flowers with four slices of cheese. Add roll top's, dressing sides down.
   
   Note: If you prefer, add some crab meat or shrimp in with the veggie mix to step things up a little

Brioches Fries

1. Cut bread into three-inch-long bite-size strips. In a large skillet 2 tablespoons of the butter and 1/4 teaspoon of the garlic over medium heat until melted. Add one-quarter of the bread strips; sauté until golden brown. Drain on paper towels. Repeat three more times with the remaining bread strips, butter, and garlic.