Disclosure: Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. All opinions expressed here – as always – are completely my own, and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.
We are lucky enough to have a grill right outside our back door, which means we can barbecue pretty much year round. But there are certain dishes that just feel “right”, now that the warm weather is here.
Like this grilled vegetable sandwich:
I could eat a variation of this sandwich every day of summer – and I come pretty close to doing just that. As a self-described “slave to the recipe”, I love that this dish uses no recipe at all – just an assembly of whatever ingredients I have on hand, or what’s calling my name at the farmer’s market.
So the actual ingredients may vary, but there are always colorful veggies, cheese (ALWAYS cheese) and fresh herbs.
I was lucky enough to recently receive an assortment of breads from Cobblestone Bread Co., and I knew just what I wanted to make my first “summer sandwich” with.
These mini grinder rolls are perfect for grilled sandwiches – they’re sturdy enough to hold up to a run over the grill, as well as a pile of toppings. And they’re sized just right for an individual serving, so I can pull out as many or few as I need.
You can follow the recipe below, but feel free to use it more as a guideline – it’s summer after all; who wants rules? Need more summer sandwich “inspiration”? Click here!
1 yellow squash, trimmed and sliced lengthwise into 3-4 thick slices
1 red onion, ends trimmed and cut into 3-4 thick “rings” (see note below for grilling onions)
1 orange pepper, trimmed, halved, seeds and ribs removed
fresh mozzarella, sliced
fresh basil, cut in “chiffonade”
red leaf lettuce
2 Cobblestone Bread Co. Wheat Grinder Rolls
extra virgin olive oil
Pre-heat grill; line a baking sheet with parchment paper or tin foil. Place vegetables on your prepared baking sheet; brush both sides with olive oil and season generously with salt and pepper.
Grill vegetables, turning occasionally, till tender and charred – about 5-7 minutes for the squash, 8-10 minutes for the pepper and 12-15 minutes for the onion rings. Return vegetables to your baking sheet.
While veggies are grilling slice the rolls in half; brush each half with olive oil and season with salt and pepper. Place, cut sides down, on the grill – remove when golden brown.
Assemble your sandwiches: place a lettuce leaf on one half of each roll, followed by the mozzarella slices, veggies and basil. Top with the remaining halves of the rolls and serve.
Note: to grill onions without the rings falling through the grates, skewer the “rings” using metal or wooden skewers (if using wooden skewers, soak in water for a bit to prevent them from scorching on the grill). This delicious recipe brought to you by Sheri Silver
This delicious recipe brought to you by Sheri Silver