Grilled vegetable sandwiches

Yield: 4 servings

Measure Ingredient
2 cups Finely chopped broccoli
½ cup Finely chopped onion
\N \N Few dashes each: basil; thyme, bl. pepper
½ teaspoon Salt
2 tablespoons Butter
¾ cup Grated cheese
2½ cup Minced eggplant
½ cup Finely chopped onion
2 tablespoons Butter; (or butter plus
\N \N ; olive oil)
1 small Clov garlic; crushed
½ cup Chopped black olives
\N \N Juice from 1/2 lemon
\N \N Salt and pepper; to taste
1 dash Cayenne
¾ cup Grated cheddar cheese
2 larges Bell peppers; sliced
¾ cup Chopped onion
½ teaspoon Ground cumin; or more
1 tablespoon Butter
1 tablespoon Olive oil
1 dash Cayenne; or more
1 small Clov garlic; optional
\N \N Salt and pepper; to taste
1 cup Grated cheese; mild type
1 cup Sauerkraut; drained
2 \N Tomatoes; sliced
\N \N Dijon mustard
1 cup Grated cheddar cheese
2 cups Zucchini; diced
½ cup Minced onion
1 \N Clove garlic; crushed
½ teaspoon Basil
½ teaspoon Oregano
2 tablespoons Olive oil
\N \N Salt and pepper
\N \N Fresh tomato; sliced
½ cup Grated parmesan cheese

Each of these suggestions makes enough for four good-sized sandwiches. How much bread you'll need depends on whether you'll be broiling the sandwiches (Open-faced) or grilling them in butter in a frying pan (closed-2 pieces of bread). You can do any of these either way.

Have your filling ready ahead of time. Assemble the sandwiches right before serving. Garnish lavishly with fruit slices and vegetable sticks.

Broccoli Sandwich: Saute broccoli, onion and salt in butter until broccoli is bright green. Add herbs. Spread onto toasted bread, top with cheese, and broil. Serve immediately.

Eggplant Sandwich: Saute onion, garlic, and eggplant, lightly salted, in butter and olive oil. When the eggplant is very soft, remove from heat. Add olives and seasonings. Spread onto toast and broil or grill the cheese onto the filling. Serve immediately. Spicy Peppers Sandwich: Saute onions and garlic, lightly salted, in olive oil and butter. When onion is translucent, add peppers and cumin. Remove from heat and season. Spread onto split, toasted corn bread, top with lots of cheese, and broil. Serve right away.

Bavarian Style Sandwiches: This works best with rye or pumpernickel. Toast the bread. Spread it with mustard, sauerkraut and tomatoes. Top with cheese and broil or grill. Serve soon. Zucchini-Parmesan Sandwiches: Saute onion and garlic, with salt, basil and oregano, in olive oil until onion is translucent. Add zucchini and saute until soft. Spread onto toast, topped with thin slices of tomato and a sprinkling of fresh parmesan. This one should be broiled, not grilled.

Parmesan loves to broil.

Recipe by: Mollie Katzen, "Moosewood Cookbook" Converted by MM_Buster v2.0l.

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