I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.

California Grilled Veggie Sandwich

mayonnaise

garlic,

lemon juice

olive oil

red bell peppers

zucchini,

red onion, sliced

yellow squash, sliced

(4-x6-inch) focaccia bread pieces,

feta cheese

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.


Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.


Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.


Trust me, you will not miss the meat in this sandwich!  I also broiled my veggies because of the snow outside on top of the grill.  The only veggie I added was green pepper only because I had one.  I will use a large red onion next time because we love the carmelized flavor of the onion under the broiler. I also sprayed my veggies with balsamic vinegar for some extra "zip". Served the veggies on hearty multi-grain rolls from Whole Foods - - use the best bread possible because it truly will make or break the sandwich.  Excellent recipe, Heather!!

This was quite possibly the best sandwich I've ever had (my hubby said the same thing).  We put it in italian-seasoned focaccia and after the veggies were done (we grilled them on a gas grill), we assembled the sandwich and wrapped in foil and put in a 350F oven for 20 minutes.  Incredible.  I want another one already.  For us, this made 2 very large sandwiches.  UPDATE: we've made these about once every other week and we still haven't gotten sick of them.  Make sure and make the sauce about ahead of time and let it sit for about an hour in the fridge to mix the flavors well.

It was a little confusing about how to slice the foccacia bread and why the recipe serves 4 when the instructions seem only to make 2 sandwiches. 

But nonetheless, I winged it and like the other reviewers said, it was terrific.  My vegetarian friend I made it for really liked it.  

Next time I'll cook the vegies in foil wrap to save on turning and watching so much.  Will also add portabello mushrooms.

This was absolutely delicious!! One serving filled me up. We grilled the veggies on a tin foil platter sprayed with olive oil and it worked great. We grilled them for 7 minutes a side also to make sure the onions were soft and a bit carmelized. (We don't like them raw.) Try it!!

Just made this for a few neighbors with some slight changes and everyone was asking me to make it again for them and they would buy the ingredients! I added portabella mushrooms and eggplant. Marinated the veggies and did as others suggested, roasting them on foil. Added pesto and sun dried tomatoes to the aoli sauce.
Great!!!

This was FABULOUS!!!!! Only thing different I did was add portabello mushrooms, and I marinated all veggies in a balsamic vinaigrette before grilling....YUM!!!!!  I also used a big loaf of bread and cut it horizontally and made it like a big sub that I then cut into pieces!!!!  EASY and GREAT!!!!Thanks Heather, for a GREAT recipe!!!!

Wow, now this is veggie heaven! What a fabulous sandwich that's not only bursting with vibrant colors but it's also bursting with a lot of flavor! Grilling the veggies really gives it a nice smoky quality that tastes great. I added a bit of garlic, rosemary, thyme, fresh lemon juice, kosher salt, and cracked black pepper to the olive oil to baste the veggies while grilling. I also grilled some thick sliced tomato along with the other veggies and opted for some mild cheddar cheese vs. feta. This was great on focaccia and I'd love to experiment with other types of bread - this recipe is a definite keeper!

This was great!  I have never made anything like this before, but my mother was coming over for dinner and is a mostly vegetarian.  I found this and will make it again and again.  I was a bit confused about the slicing part, but I winged it and sliced it sideways, then layered the sandwich and cut it in wedges.  It was perfect.  I didn't use all of the dressing, just enough to moisten the bread.  It was easy and tasty.  I served some fruit on the side and had a wonderful summer dinner.  Thanks for sharing, Heather!

This was really good.  I had some doubts, even after reading all of the other positive reviews, because I didn't know how well my meat-eating, preponderantly male family would take to an all-veggie sandwich.  They loved it - and so did I.  I only had minced garlic, so I roasted some of that in a glass dish in my toaster oven for the aioli.  I used sliced red and green bell peppers, zucchini, fresh sliced mushroom, tomatoes and carmelized onions for my vegetables.  I didn't have rosemary, so I just used dried basil and parsley instead.  I used Monterey Jack cheese and used English muffins as my base - yum!  I'll definitely, definitely be making these again.  Thank you for the recipe!

A great recipe to serve if you are having a vegetarian over for dinner.  Very tasty and easy.  We grilled all the veggies in a grill basket on the bbq, instead of individually on the grill.  I couldn't find yellow squash and substituted eggplant instead.  Very yummy indeed...

This was great!  I roasted the veggies at 450 for 20-25 minutes and broiled for 5 minutes.  I broiled the bread for a few minutes as well as we don't have a grill.  It was fantastic.

This was absolutely fantastic!  I also grilled some tomatoes and asparagus and everyone took what they liked for their own sandwich. I doubled the garlic mayo (aioli) the 2nd time I made it since 1/4 cup didn't go far enough in my house. A nice plus to this recipe, after the meal, we all felt "full" but not "heavy" and it gave me energy, as my usual sandwich of pbj doesn't seem to do! LOL

I baked, "Michael's Foccacia Bread," from this website, which is VERY good by the way. To begin with I made the dressing and marianted for an hour to let the ingredients marry. I sliced the red bell peppers and red onions into ringlets. I sliced the zucchini and yellow squash, lengthwise, in strips, from the top down. I brushed oil on each vegetable and placed it on the grill to cook. Within 3 minutes I had nice dark grill marks on the vegetables and they appeared to get soft so I flipped it over to cook the other side. I placed the bottom half of the bread onto the grill to heat it up. I did the same with the top half only I placed it cutside down first to get it heated and toasted up nicely. I spread a little of the dressing onto the bread, sprinkled it with the feta cheese and layered the vegetables on each sandwich. The ingredients, vegetables and the dressing amount is enough to fill exactly four "good size" foccacia sandwiches. This is absolutely delicious! The dressing is just perfect. The lemon juice and garlic work well in the mayonnaise-nothing is too "tangy" or "oily". The foccacia bread tastes great because it is freshly baked, tasty and has fresh herbs baked right into it! With all the grilled vegetables layered on this, I feel good knowing I ate healthy. The vegetables are only seasoned with olive oil, nothing more, and tastes sweet. This is a very satisfying, healthy and fulfilling meal. Even the meat lover's in my family didn't miss the meat. Love it!

Wasn't sure how a veggie sandwich would go over with my carnivore loving family, but they loved it. This sandwich was a beautiful presentation of colors and flavors that looked and tasted wonderful. I added garlic and minced onion to the olive oil for basting and based on other reviews, I increased the amount of aioli and am so glad I did as there wouldn't have been enough for us.  Thank you Heather for such a wonderful surprise.

My husband loved this, and he hates summer squash!  This one's a keeper!

Delicious! But I put my own twist on it, given the current circumstances. It was winter, so I sauteed the veggies instead. I'm sure I used some different veggies as well. Feta was expensive so I used a different kind of cheese, I can't even remember what kind it was, sorry that isn't very helpful. But they were delicious and I received lots of compliments on them! Will make again! And I have used the mayo/garlic/lemon juice blend on other things.

Great recipe! My husband was skeptical of a sandwich with only grilled vegetables but he liked it. I've tried it with goat cheese and with feta and my personal opinion is to stick with the feta! I sliced the veggies into long horizontal slices (instead of the circles like in the picture) so they'd fit in the sandwich better.

This is my husband and my FAVORITE meal from this website.  We eat meat, but would trade for this sandwich any day.  It is super tasty.  We grill on a George Forman grill, and use a toaster oven for the bread.

these are good, but i just can't rate them 5 stars. good, but they didn't blow my mind. several recommendations: double the spread, as others have noted. i love feta, but other cheese choices might go over better. when you grill the veggies, slice thin! next time, i might follow another suggestion listed here, and use thinner bread slices and assemble the sandwich, wrap it up, put it on the grill, and put a brick on top. my guests just ate the veggie and bread/feta seperately. still good though! i'll never stop grilling veggies after this.

This was fantastic! You definitely won't miss the meat here.   I cooked the veggies on the griddle and sprinkled a tiny bit of salt on them to bring out the juices.   I also substituted Brie for Feta and toasted the sandwich in the oven to melt the Brie and give the bread a nice crispiness to it. Will definitely be making this again!

I'm trying to get my parents to eat more vegetarian meals and boy did they love this! I couldn't find focaccia bread, but used a garlic cheese sourdough and it was excellent! Definitely worth a try even if your not a vegetarian!

Amazing! I added portabellos roasted with balsamic vinegar and seasoning. And also added capers to the mayo(i always use miracle whip light instead). The bread can be sliced in half easily instead of this being open faced.

Truly and awesome sandwich, I made everything according to the original recipe, with the exception of adding two extra cloves of garlic and reserved some of the sauce for dipping.  Wouldn't change a thing.

There's not really much else to say that hasn't already been said, but this sandwich is honestly the best!  My meat eating parents love it.  Restaurant quality.

This is a superb sandwich!  I made it just as the recipe states except no peppers (i don't like 'em).  And it was great!  On person even said it was the best sandwich he ever had!  It will become a regular recipe for my grill.

This deserves 5 stars because of its potential.  The meal was delicious, even the carnivores loved it.  I will make a few changes in the future though... Instead of toasting the bread on the grill with the cheese side up, I will put it under the broiler so the cheese side is grilled instead.  The sandwich was so crunchy that when you bight down, the filling falls out.  Portobello mushrooms are a must and I recommend marinating the vegetables in a red wine vinegar in advance.  Overall- wonderful and I can see this being a staple in my weekly meals.  Thank you!

So good! The first time I made it I had used goat cheese. Mistake. The other times, I used grated parmesan cheese. Yum. Also used Costco's ciabatta rolls. Poured some oil on cookie sheet, spread thin with a paper towel. Put the veges on pan. Put a thin layer of a balsamic glaze (Costco online) on veges. Broiled on second level from top, about 5 min. Flipped, added another thin layer of balsamic glaze. Baked another 5 min. FYI- I put the onion on a separate cookie sheet and broiled first; then took it out and put the vege cookie sheet in it's place; at the same time I then put the onion cookie sheet back in the oven, but on the rack below the veges.  (To keep warm and cook a little more.)

Allrecipes' Focaccia Bread: Do not buy bread when you can MAKE it!! this is awesome!!

Marinate the veggies for 24-48 hours in the following dressing, you will thank your self as your tummy gets fuller:)
Chop all veggies and place in a sealable container or bag.
1/4 cup balsamic vinegar
1 teaspoon garlic powder
1/4 teaspoon salt
2 TBSP Balsamic Vinegarette
stir together and pour over sliced veggies, shake to coat evenly then refrigerate, shake every few hours to keep the sauce distributed evenly, Broil and serve on homemade facaccia bread.

I've made this sandwich several times and my family is always happy to see it on the menu. I bake all my veggies in the oven for about 20 minutes, assemble on the bread and sprinkle shaved or shredded Parmesan cheese over it. The baked veggies are good as a side dish too if you don't want to make sandwiches with them. I promise you won't miss the meat!

I absolutely loved this recipe, it has turned me and my family onto trying different things.  We eat our veggies now!

It was okay but there was a bit too much garlic. I recommend only using 1.5 - 2 cloves.

I LOVE LOVE LOVE these. The best thing about spring is I can start making these again on our grill!  I usually just use french bread because I can't find focaccia.  Also omit the onions.  I can't wait to make these again!! I would give this ten stars if I could!

The dressing for this was simple but very flavorful. Overall this was a really good sandwich, but you might want to scoop out the inside of at least one side of the bread so everything doesn't just fall apart like it did for me. I followed the recipe as described, but "grilled" veggies on my George Foreman.

I thought this recipe was wonderful and should be tried by everyone!

Iron Chefs
-Joel and Sam 
-13 years old

This a fantastic lunch or light dinner.  I served with cajun potatoe wedgies and lemonade for a wonderful summer dinner.  The aioli and feta add enough flavor to eat without dressing.

This was SO GOOD - even my husband (who thinks he has to have meat at every meal) loved it.  I added artichokes, and will try mushrooms next time. Thanks for sharing this recipe - it is now a family favorite.

This recipe made fantastic sandwiches!  We didn't have a yellow squash, but we used some portobellos marinated in olive oil and balsamic vinegar, then grilled and sliced.  The lemon-garlic mayo was really great (try to make it a day ahead, though, it's much better after having had a chance to blend).  Good w/ pesto mayo, too.  What flavor!!  One of my favorites

So good! The lemon-garlic mayo really makes it awesome! We "grilled" everything on our panini press and used ciabatta instead and it was a hit. Will definitely be in regular rotation for dinners!

So Good! made this tonight, and it was very simple and very delicious. I wasn't expecting much, considering I hate every single vegetable on here, but I LOVED it. Even my anti-vegetarian broher loved it. I doubled the recipe, and it was still good, but if you don't really like garlic, then I would cut back on that a bit (it can have a strong flavour) Would definitely make this again! P.S. It only cost me $12 to make this for my family of six!

A little bit of work but well worth it. I put the veggies in seperate foil containers and it worked just fine. Tasted like Panera Bread. Served with a salad with fruit

WOW!! What amazing flavor. This is a keeper.

This was very good, but a little labor-intensive.  I loved it and my husband who really isn't a big veggie eater even he liked it!!!

Awesome sandwich! Our grill is under a foot of snow right now so I had to grill the veggies in the oven, but they turned out perfectly. Also, instead of melting the cheese before adding the veggies, I assembled everything together with another piece of bread on top and then pressed the entire sandwich in a panini press. Sooooo good! The only other change I made was using yellow peppers instead of squash. Still tasted amazing!

WOW! This is very tasty and full of flavour. I will definitely be making this again. I also added mushrooms which were yummy, too.

These were delicious! Especially the mayo!

Please make these. You will not regret it! Not only are they so delicious, but they make for such a colorful, gorgeous meal. THE quintessential summer recipe! I grilled all the above veggies also adding tomato and basted with a mixture of olive oil, balsamic vinegar, s&amp;p, thyme, rosemary, and garlic as others suggested (DO this! Gives the veggies awesome flavor). I used tomato basil foccacia and after spreading with the mayo and sprinkling w/ feta, I put the foccacia slices on the grill for several minutes then piled the veggies over the top and served open faced w/ my roasted corn salad on the side. WOW! So, so good and such presentation for company! Thanks for this recipe...My family will be making these ALOT during the summer! :)

Incredible sandwich!  Will make again and again.

Delicious! I did make some changes because I didn't have all the ingredients. I used red pepper, onion, portabello mushrooms, goat cheese and grilled Italian turkey sausage. I definitely recommend marinating the veggies in olive oil, balsamic, fresh rosemary and a dash of sea salt. Also. the more red pepper you use, the better!

This was a great sandwich, even my husband, who doubted it due to it being vegetarian, loved it!  The only change I made was add some garlic pepper to the olive oil that I brushed the veggies with.  I had to use my George Foreman grill because I was out of propane and it still turned out great!

I'm definitely in the minority here, but I didn't care for this and won't make it again. However.... The mayo/lemon/garlic combination was great, and I will definitely use that on something else in the future.

I made this "sammy" two ways. The first time following the directions to a T. The second time, I replaced the garlic/lemon/mayo with "simple garlic and basil pesto" from this site. I enjoyed the pesto much more. Either way, this is a great sandwich! Thanks for a great recipe!

I was unable to find foccacia at my bakery, so I used Italian multi grain bread. I also do not have a grill, so I followed the advice of other users and broiled instead. I coated the vegetables in the oil and broiled them 3 minutes on each side. I then broiled the bread to melt the cheese.  I may have over broiled slightly, but the sandwich was still very good. I imagine it is outstanding with the foccacia! Great way to work in some veggies. Thanks for the recipe.

followed suggestions and added sundried tomatoes to mayo mixture, then included eggplant with the other veggies. AMAZING and so much flavor.

I made some small changes. I roasted the garlic in my toaster oven for the mayo. I couldn't grill since its winter so I cooked all the veggies on the stove in garlic flavored EVOO and threw in some premade Tyson grilled chicken and used jarred roasted sweet red peppers. I also threw the feta into the pan so it would get a little melty. And I put it all into a Spinach wrap with Alfalfa Sprouts. It was super yummy I will make this often with many variations. It would be great with quartered cherry tomatoes and my husband wants to try it with cucumbers as well.

I didn't know if this would be my thing, but I can now say that this is *THE BEST RECIPE* on the site. I would recommend these minor additions: portobello mushrooms (essential, esp. for meat eaters) and zucchini. We had to use the oven due to rain, but I let the peppers cook longer and finished them off under the broiler. Perfection! You MUST try this. ;)

This is fantastic.  I make it all the time, summer and winter.  My husband loves to grill and as a vegetarian it gets a little boring.  This sandwich is one of my favorites and is loved by everyone who has tried it.  We have this great flavored focaccia bread at our grocery store that tastes great with the rest of the ingredients.  Thanks so much for submitting this one!

AMAZING!!  We follow the recipe exactly except we use jalapeno cheddar focaccia bread.  The flavors are incredible and it's a gorgeous sandwich :o)

My Armenian boyfriend (carnivour all the way) absolutely LOVED this recipe.  Didnt stop raving all night.  He wants me to prepare this one for his family, he loved it so much!!  Thanks so much for sharing it!

Really tasty! Great the second day too. Added chicken the second time for more protein. Grilled the chicken first, then combined it with the veggies and poured over the mayo. Fabulous!

If I could give more stars I would! My family LOVES this sandwich! My 15yr old sister was literally skipping to the table, squealing, when I called the family in for dinner. The store didn't have focaccia, so I used ciabatta instead and no one noticed a difference. I broil the veggies (it's winter right now) and when they start to get crispy around the edges I know they're perfect! Oh, I also use both a red and a sweet onion(if I can find them both). So good served with a lighter soup!

This is AMAZING.

I made the sauce first and let it sit in the fridge while I made the rest of the meal.  I added portabella mushrooms for my fiance's sandwich since he loves them.  The store I went to did not have the bread, so I bought a different artisian bread (whole grain boulle). After the veggies were grilled, I spread the sauce on each piece of bread and covered one side with basil tomato feta and placed on the grill to toast the bread and warm the cheese then stacked veggies and topped with the other piece of bread.  AWESOME.  This is sooo full of flavor and is very filling. You won't miss the meat!  I HIGHLY recommended and also definitely recommend adding feta.

FANTASTIC! Served on "Easiest Focaccia Bread" recipe from this site (with added parmesan).  In addition to the feta, sliced smoked gruyere was melted onto the bread.  Added sliced Portabello mushrooms to the grilled veggies.  Served the sandwiches buffet-style, so the kids could pick what veggies they liked.  I added sliced tomatoes, capers, black olives and kalamata olives to the options.  A little balsamic vinaigrette over the top of the veggies made it out of this world!  I will be making these again and again!

So good were thinking about making it again tomorrow... and the next day. We used sesame seed itailn and also diced up jalapeno. Alos just threw the veggies in the oven  with some cooking spray. I would pay money to eat this in a resturant.. AMAZING.. The fam has agreed best sanfwich we have ever eaten. Getting them a bit closer to joining the veggitarian team.

Made this for my vegetarian friend this summer -- she loved it.  My meat eating friends didn't like it as much... one picked out some of the vegies.  It also didnt' seem like enough food for some hearty eaters.

This is really good, I think it is the sauce you put on it. I am trying to find healthy food options for my husband and I who eats meat 24/7 tried this and said "it's good." So that is a pretty big compliment!!! I did throw some garlic into the olive oil before brushing the veggies. It is a very versitile recipe!!

Excellent dish any time of the year!  Wrapped it all in a whole-wheat tortilla instead of using the bread and they were great!

We loved this open-faced sandwich.  We aren't big fans of squash, so I left off the squash and zucchini and used sliced portobello mushrooms instead.

My hubby and I loooooved it! We are not vegetarian so I added some ham to our sandwiches and they tasted soooo good. He asked me to make them a couple of times last week.

This is to die for!!  I've used this recipe as a springboard for many variations.  I mix roasted garlic with the mayo all the time instead of using fresh.  I also put the veggies (and often leftover chicken) on a pita, fold it over like a quesadilla and grill the pita.  It turns out crispy and yummy!

Excellent!  I marinated them in a bit a balsamic vinegar, garlic powder, salt &amp; pepper for a few hours before I put them on the grill.  I also dressed the bread with a sundried tomato mayonnaise.

My husband, daughter and I love this recipe.  I've made it quite a few times now and we never get tired of it.  It reminds me of something you would get at a quaint bistro.

would be great to make during summer when we have guests

WOW. This sandwich was stupendous!  I loved everything about it!  The only things I would do differently would be to use only a little amount of feta if serving this to kids, and next time I think I will try grilling portabella mushrooms with it, I think that would make it a little more meaty since I am not a vegetarian.  Also the recipe says to eat it as an open faced sandwich.  Don't do that. Cut it in half from the side, and then cut it into fourths.  So you will have 4 sandwiches.  Get a little  mayo and feta on each piece, and after all the grilling everyone can add their own veggies.  

We had some meat loving friends over for lunch.  They went home raving about these sandwiches.

Very good. I will probably do a bit less feta next time. Since it is such a strong flavor, it was a bit much for me. Other than that, simply fantastic. Assemble any leftover sandwiches, wrap with foil, and re-grill the next day!

This is a really wonderful recipe! I do recommend to double the mayo,garlic, lemon sauce. I used an 8" round focaccia, cut it in half and thinned it out. I then spread the mayo mix on both halves, stacked the veggies and cheese, put the top on, wrapped in tin foil, then baked for about 20 min. in a 350 degree oven. My boyfriend wasn't overly excited about a "veggie sandwich" for dinner, but he ended up loving it!

Wonderful recipe! It was so easy to make and the flavor was fantastic.  I used whole wheat hogie rolls to make the sandwiches.  Very filling but doesn't make you feel heavy.  Will definately make this again...and again...and again.

Yum!  These are delicious!  Next time I won't use so much red onion and may add portabella mushrooms but that's just my personal preference.  Excellent recipe!

I substituted the focaccia bread for Portuguese rolls, but otherwise, this was an awesome recipe! I will definitely be making this again :)

great idea to bake in oven for 20 min on 350

Delicious combination!  I used vegenaise and left out the feta to make it vegan.

HOLY COW! THIS IS DELICIOUS! I AM NOT A HUGE VEGGIE PERSON AND THIS WAS SO GOOD AND SO HEALTHY! I WOULD HAVE NEVER THOUGHT OF MAKING SOMETHING LIKE THIS! IN ADDITION TO THE BREAD SUGGESTED, I ALSO USED SANDWHICH ROLLS, WHICH WERE EQUALLY DELICIOUS! THIS WAS A GREAT COMBINATION OF VEGGIES AND THE SPREAD IS MOUTHWATERING TOO! THANK YOU SO MUCH FOR THIS RECIPE! I WILL FOR SURE BE MAKING THIS AGAIN!

This sandwhich is like a party in my mouth! As a person who eats vegetarian meals 2-3 times a week, this is fast and simple! To add a meatier taste, I add portabello mushroom slices and black beauty eggplant to the mix! Just divine!

Even my meat lovers were shocked by this and asked for it again!  I followed the recipe with different veg: zucchini, portabello for a meaty texture, red onion, and asparagus.  For the cheese I sliced mozzarella and let it melt into the ciabatta bread in the oven just before serving.  The sauce was great, but I like more flavor so I added a few seasonings and some capers with juice, using half the recommended mayo in fat free, then half sour cream.  We will enjoy this again.

There is nothing about this sandwich I don't like. Still had to add a bit of meat for my husband, but it was perfect for me.

Awesome!  Made a wrap instead of on the bread.  I think I'll chop the veggies up after grilling next time so it isn't so messy.  Awesome!

This is such an awesome sandwich! With meat prices so high and summer vegetables in season, it is such a money saver, too! I am not vegetarian but live on a budget and this is an awesome sandwich for healthiness and cost effective. I would give one word of warning, if you have a cheap charcoal grill like mine, the bread will burn before you melt the cheese. It warms and melts fine on my george foreman and would probably work fine if you have a grill you can lower the heat and flame. Thank you for the awesome recipe!

I have made this recipe as written (and not) many, many times and you can not go wrong with it as long as you use good quality bread.  This makes the sandwich so versatile! I like to switch out the breads and veggies based on what I have.  Today I used a round Italian Bread fresh from the bakery and left out the yellow squash, but added mushrooms instead.  Also, I prefer goat cheese in place of the feta, but that is my personal preference.  For the mayo mix, I always add a bit of capers and their juice for an extra bit of flavor.  Also, I just roast my veggies in the oven. One of my favorite sandwiches!

Excellent even when made inside on the stove and bread under the broiler!  Even my meat lover husband liked it.

I did'nt grill the veggies but did them in the oven. It was just to dark to see the grill. So I can't imagine how good they would be grilled. I don't think it matters what veggies you use this sandwich is awewsome! I used a garlic/herb foccacia bread. Wow! But make sure you use a good bread it can make or break the whole sandwich.Even my husband who needs meat on his sandwich LOVED these.

Possibly one of the only ways to get me to eat and enjoy my veggies! BUT I would definitely recommend substituting either herb-y or plain goat cheese for the feta. The taste is absolutely phenomenal. Don't worry - the goat cheese isn't too strong when matched with the veggies. I also usually add peeled, roasted eggplant as my main vegetable and ditch the onion.

LOVED this. Didn't have yellow squash, so I subbed in some grilled mushrooms. SO delicious! Even my carnivorous husband liked it! Just like a restaurant! Will definitely make again.

See how to make a 5-star sandwich with grilled vegetables on focaccia bread.

california grilled veggie sandwich

Prep Time: 30 minutes

Cook Time: 20 minutes

Total: 50 minutes

Servings: 4

Author : Allrecipes Member

Ingredients

Instructions

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