Best Lisas Grilled California Veggie Sandwich Recipes

CALIFORNIA GRILLED VEGGIE SANDWICH

California Grilled Veggie Sandwich image

Original recipe by Heather Johnson. Heather says, "I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbecue...however, either works fine."

Provided by ElizabethKnicely

Categories Lunch/Snacks

Time 50m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell pepper
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
focaccia bread, pieces split horizontally
1/2 cup crumbled feta cheese

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. Enjo as open faced grilled sandwiches.

Nutrition Facts : Calories 203.2, Fat 16, SaturatedFat 4.5, Cholesterol 20.5, Sodium 321.5, Carbohydrate 11.9, Fiber 1.9, Sugar 6, Protein 4.3

CALIFORNIA GRILLED VEGGIE SANDWICH

California Grilled Veggie Sandwich image

I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.

Provided by Anonymous

Categories Main Dish Recipes Sandwich Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
⅛ cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

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.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g

CALIFORNIA VEGGIE SANDWICH

California Veggie Sandwich image

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.

Provided by Chris Morocco

Categories Bon Appétit Sandwich Lunch Avocado Pickles Buttermilk Goat Cheese Vegetarian Cucumber

Yield Serves 4

Number Of Ingredients 19

Ingredients

For the pickled vegetables:
2 cups apple cider vinegar
1/2 cup (packed) light brown sugar
1/4 cup kosher salt
4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles
For the dressing and assembly:
1/4 cup buttermilk
1/4 cup plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 ripe avocados, halved
6 ounces fresh goat cheese
6 cups mixed lettuce leaves, ribs removed if thick
8 slices multigrain bread, toasted
1/2 English hothouse cucumber, thinly sliced on a diagonal
2 cups sprouts
Special Equipment
2 heatproof 1-qt. glass jars

Steps:

Make the pickled vegetables:
Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
Make the dressing and assemble:
Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
Do Ahead
Pickles can be made 2 weeks ahead. Keep chilled.

CALIFORNIA VEGGIE SANDWICH

california veggie sandwich image

this is a great vegetarian sandwich by adding your favorite sandwich spread you can customise it to your liking.

Provided by polly salama

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 slices sourdough bread
12 slices your favorite cheese
3 avocados, sliced thin
2 vine ripe tomatoes, sliced thin
1 red onion
2 cups mixed sprouts (optional)
mayonnaise or honey mustard (or whatever sandwich spread you like)
fresh ground pepper

Steps:

this makes four sandwiches so you will use three pieces of cheese for each sandwich and then use the other ingredients to build the sandwich.
butter each side of bread for toasting in a skillet.
toast each sandwich as you would a grilled cheese sandwich.
slice in half and serve.

CALIFORNIA GRILLED VEGETABLE SANDWICH

California Grilled Vegetable Sandwich image

This is a wonderful sandwich that is rich in flavor. The left over grilled veggies are good in some pasta drizzled with olive oil.

Provided by L. Duch

Categories Lunch/Snacks

Time 36m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 large carrots, cut thin length wise
2 medium yellow squash, cut lenth wise
2 medium zucchini, cut lenght wise
2 medium red bell peppers, cut into 1 inch wide strips
6 portabella mushrooms, cut into 1/2 inch slices
1 medium onion, cut into 1/2 inch slices
1/2 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons dried rosemary leaves, crushed
2 cloves garlic, pressed
1 cup light mayonnaise
1 loaf French bread
12 slices provolone cheese

Steps:

Mix vinegar, oil and rosemary together and set aside.
Mix pressed garlic in with mayonnaise, set aside.
Cut bread in half cross wise then length wise, set aside.
On a preheated grill, place vegetables on grill and cook uncovered for 12-16 minuites or until tender, basting with vinegar mixture several times throughout cooking.
Set cooked veggies aside.
Take sliced bread and place cut side down on grill and toast.
Spread mayonnaise and garlic mixture on sliced bread.
Assemble sandwiches by layering first with cheese then layering with veggies on top.
Top it off with top side of bread.
NOTE: You can marinate the veggies in the vinegar for 15 minuites for even tastier veggies.
You can place some aluminum foil over the grill when grilling if you like, to keep veggies from falling through, but I don't ever have a problem with them falling through.

LISA'S GRILLED CALIFORNIA VEGGIE SANDWICH

Lisa's Grilled California Veggie Sandwich image

Funny because this is a recipe I adopted that I was making for dinner. I will post all My pics by dinner time ;)

Provided by Lisa G. Sweet Pantry Gal

Categories Sandwiches

Time 15m

Number Of Ingredients 11

Ingredients

2 Tbsp red pepper hummus
4 slice multi grain bread loaf
1/2 avocado
1/2 tsp lemon juice
2 slice monterey jack cheese
1 red bell pepper, roasted
4 slice cucumber, peeled and sliced lengthwise
2 slice tomato
1/4 c alfalfa sprouts
salt and pepper to taste
grilled veggies of choice. (season)

Steps:

1. Slice the avocado and squeeze lemon juice and salt & pepper. Set aside. Spread roasted red pepper hummus on each slice of bread.
2. Next, top with cheese slices. Place roasted veggies on one side of bread. Used roasted red pepper and zuchinni.
3. Cover with cucumber and tomato slices. Season with S&P Top w/california avocado & sprouts and cover with second slice of bread. Cut in half and enjoy!