Contributed By: cmab
California Milk Advisory Board
This sandwich has a variety of cheeses and vegetables
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Lunch
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.
Cook's Notes
Nutrition Information
Calories: 452
;
Total Fat: 20 g
;
Saturated Fat: 10 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 50 g
;
Protein: 23 g
;
Vitamin A: 3956 IU
;
Vitamin C: 186 mg
;
Calcium: 472 mg
;
Sodium: 661 mg
;
Iron: 3.7 mg
;
Fiber: 7 g