Meals Matter

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Contributed By: cmab
California Milk Advisory Board

This sandwich has a variety of cheeses and vegetables

Ingredients

2 tablespoons White wine vinegar

2 teaspoons Olive oil

2 tablespoons Orange juice

2 teaspoons Fresh thyme leaves

4 pieces Foccacia bread (5" square or round)*

*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 lb. Eggplant, sliced into 12 slices

2-3 Yellow squash, sliced into 8 slices

1-2 Zucchini, sliced into 8 slices

2 Green onions

4 oz. California Mozzarella cheese, sliced into 8 slices

4 oz. California Cheddar cheese, sliced into 8 slices

2 cups Mixed salad greens

Preparation

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" 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.

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