Grilled Vegetable Sandwiches And Brioche Fries

Grilled veggies wrapped in a focaccia roll with mozzarella, arugula, and served with brioche fries

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Ingredients

Grilled Vegetable Sandwiches
prep: 25 minutes, cook: 5 minutes, makes 2 sandwiches

  • ​1 medium zucchini
  • 1 medium eggplant, peeled
  • 1 large red bell pepper, seeded and cut into eight pieces
  • 2 large portobello mushrooms, stems
  • 1 medium red, cut into 1/4 inch thick slices
  • 1/4 cup olive oil
  • Kosher salt
  • Coarsely ground black pepper
  • Two focaccia rolls, split and toasted
  • 1/4 cup balsamic vinaigrette salad dressing
  • 12 fresh arugula leaves
  • 1 pound fresh mozzarella, cut into eight slices


Brioche Fries
cook: 15 minutes, serves 18

  • One loaf brioche (about 16 ounces)
  • 1/2 cup (one stick) unsalted butter
  • 1 teaspoon minced garlic


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.

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