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California Cheese and Vegetable Sandwich
Recipe by California Milk Advisory Board
California Milk Advisory Board
2 tablespoons white wine vinegar
2 teaspoons olive oil
2 -- orange juice
2 teaspoons fresh thyme leaves
4 -- pieces of foccacia bread (Can substitute French roll or Kaiser roll)
1 large red pepper, sliced in rings (12 slices)
1 large yellow pepper, sliced in rings (12 slices)
1/2 pound eggplant, sliced into 12 slices
2 to 3 -- yellow squash, sliced into 8 slices
1 to 2 -- zucchini, sliced into 8 slices
2 -- green onions
4 ounces Real California Mozzarella cheese, sliced into 8 slices
4 ounces Real California Cheddar cheese, sliced into 8 slices
2 cups mixed salad greens
In a bowl whisk together the vinegar, oil and orange juice. Add thyme leaves to dressing.
Brush vegetables with dressing & place on grill rack 4-6" from coals. Turn with tongs and baste, grilling until softened and slightly browned.
Slice each foccacia horizontally to create a top and bottom for each sandwich and place on grill briefly until warm & toasted.
To assemble each sandwich: 3 slices each of red and yellow peppers, 3 slices eggplant, 2 slices each zucchini and yellow squash, 1/2 green onion (cut into 1-inch pieces). Use 2 slices each of Mozzarella and Cheddar cheese. Use approximately 1/2 cup of greens for each sandwich. Slice each sandwich diagonally, creating 2 triangles.