California Grilled Veggie Sandwich

Recipe by: Heather Johnson

"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."

     1/4 cup mayonnaise

            
3 cloves garlic, minced

            
1 tablespoon lemon juice

            
1/8 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

            
1/2 cup crumbled feta cheese

            
Add all ingredients to list

Directions

         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.

         

Bahn Mi - Pork Meatball Sandwiches, Vietnamese Style

Ingredients

MEATBALLS

1 lb. ground pork

1/4 cup finely chopped fresh basil

4 garlic cloves, crushed

1-2 green onions, finely chopped

1 Tbsp. fish sauce

2 tsp. sriracha or other hot chile sauce (or to taste)

1 Tbsp. brown sugar

salt & pepper

SANDWICHES

2 cups coarsely grated carrots

1/4 cup rice vinegar

1/4 cup sugar

4 10" individual baguettes or four chunks of baguette

mayo

thinly sliced cucumber (use a vegetable peeler)

fresh cilantro

Directions

In a bowl, mix together the pork, basil, garlic, onions, fish sauce, sriracha, sugar and salt and pepper and mix it all up with your hands. Roll into 1" balls and place on a rimmed baking sheet. Bake at 400F for 20 minutes, or until golden and cooked through.

Meanwhile, toss the grated carrot with the rice vinegar and sugar in a small bowl. Let sit until you're ready to assemble your sandwiches.

To assemble, spread baguettes with mayo; top with a squirt of sriracha to taste, and stuff with pickled carrots, cucumber strips, meatballs and sprigs of fresh cilantro.

Taken from Dinner with Julie  Website.  She has adapted the recipe from Bon Apetit, January 2010

Note from Arta: I am going to use moose meat hamburger instead of pork.  I am looking forward to the carrot slaw in the sandwich.

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