Grilled Vegetable Sandwich with Gorgonzola Remoulade

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1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
3 tablespoons assorted fresh herbs, (basil, thyme, and rosemary)
1 zucchini, sliced lengthwise, 1/4-inch thick
1 yellow squash, sliced lengthwise, 1/4-inch thick
1 small eggplant, sliced lengthwise, 1/4-inch thick
1 red onion, sliced into rings, 1/2-inch thick
4 whole portabello mushrooms, stemmed
2 beefsteak tomatoes, sliced
1 bunch arugula, washed and stemmed
4 6 X 8-inch focaccia portions, cut lengthwise
Gorgonzola Remoulade:
4 ounces gorgonzola cheese
3/4 cup mayonnaise
2 tablespoons lemon juice
3 tablespoons assorted fresh herbs, (basil, thyme, and rosemary)
cracked black pepper

In a shallow pan or ziploc bag combine the oil, vinegar, herbs, salt and pepper. Stir well. Add slices of zucchini, squash, eggplant, onion and portabello. Allow vegetables to marinate at least two hours, turning as necessary.
Grill all the marinated vegetables over low flame 4 - 6 minutes on each side until lightly wilted. Remove from grill and reserve.

Gorgonzola Remoulade:
In a small bowl mash the Gorgonzola cheese with a fork. Add in mayonnaise, lemon juice and herbs. Stir well. Season with the black pepper.

Spread the remoulade on each half of the focaccia. On the bottom half of each place the tomato slices, arugula and a variety of the grilled vegetables. Cut each sandwich and serve.

Yields: 4

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