Best Grilled Feta And Roasted Squash Sandwich Recipes

GRILLED FETA AND ROASTED SQUASH SANDWICH

Steps:

• Preheat the oven or toaster oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon of the olive oil and salt and pepper to taste. Place in the oven and roast until tender and lightly caramelized, 20 to 25 minutes, stirring every 10 minutes. Remove from the oven and transfer to a bowl.
• Mash the squash with a fork. Stir in the sage. Taste for salt and pepper and add if desired. Measure out 1/4 cup (freeze or refrigerate the rest) and spread on one slice of the bread. Top with the crumbled feta and walnuts. Top with the remaining slice of bread and press down to secure. Drizzle the remaining olive oil over the top slice.
• Toast in toaster oven 3 to 4 minutes, until the cheese has melted. Remove from the oven, press down firmly, cut in half and serve.

GRILLED VEGETABLE PANINI WITH HERBED FETA SPREAD

Steps:

• Heat a grill pan over medium-high heat. In a large bowl, combine the mushroom, bell peppers, yellow squash and zucchini. Drizzle with the oil, season with salt and pepper and toss to coat. Place the vegetables on the hot pan and grill until tender and lightly browned; use tongs to flip them once or twice during cooking. Transfer the vegetables to a plate.
• Reduce the heat to medium. Spread one side of half the ciabatta pieces with Herbed Feta Spread and top each with one-fourth of the grilled vegetables and 1 lettuce leaf. Cover with the remaining pieces of ciabatta and brush the outsides of the sandwiches with oil.
• Place on the pan and grill, turning once, until the bread is browned and crisp and the cheese and vegetables are heated through, 8 to 10 minutes. If desired, place a cast-iron skillet on top of the sandwiches to press them while grilling. Serve warm.
• In a small bowl, combine the feta, cream cheese, sour cream, basil, chives and lemon juice. Season with salt and pepper and mix until blended. Cover and refrigerate until using.

GRILLED VEGETABLE PESTO SANDWICHES

Steps:

• Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat. , Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.

CALIFORNIA GRILLED VEGGIE SANDWICH

Steps:

• In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
• Preheat the grill for high heat.
• Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
• Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.