Grilled Vegetarian Club Sandwich Recipes

Steps:

• In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
• Preheat the grill for high heat.
• 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.

Steps:

• Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
• Combine all ingredients in a food processor and pulse.

Steps:

• Squeeze or scoop the avocado from the skin into a small bowl. Mash with a fork and stir in the vinegar, oregano, yogurt and garlic to make a smooth spread. Thinly spread the avocado mixture onto one side of each slice of bread.
• Top 4 of the slices of bread with the arugula, tofu, onions and sun-dried tomatoes. Place 4 of the remaining slices on top, avocado-side down. Top with the cucumbers, pepperoncini, provolone and roasted peppers. Place the remaining bread slices on top, avocado-side down.
• Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve.

Steps:

• Combine mayonnaise and barbecue sauce; spread over one side of each slice of bread. Top two slices with half of the cheese; layer with ham, tomato, turkey and remaining cheese. Top with remaining bread. Spread outside of sandwiches with butter. In a skillet, toast sandwiches over medium heat until bread is lightly browned on both sides.

Steps:

• Grill the red peppers over medium heat until charred. Place in a paper bag and steam for 10 minutes. Scrape off skins from peppers. Cut in half, remove the stems and seeds and set aside. Brush the mushrooms, eggplant, zucchini, and onions with sesame oil. Season with salt and pepper. Grill the vegetables on medium heat, turning twice; approximately 8 minutes for the mushrooms, 6 minutes for the eggplant, 3 minutes for the zucchini, and 4 minutes for the onion. Remove from the heat and place on a plate. Brush and grill garlic - watch carefully so it does not burn - remove promptly. Sprinkle with thyme.
• Place 2 halves of the red pepper, balsamic vinegar, and grilled garlic in a blender. Add the olive oil and season with salt and pepper. Puree until smooth.
• Brush the bread slices with olive oil and grill on medium heat for 1 minute on each side. Divide the vegetables evenly on 8 slices of bread. Top with the red pepper sauce and sprinkle with basil. Stack a bread slice with vegetables on each of 4 slices with vegetables, and top these 4 sandwiches with the 4 remaining bread slices. Secure with toothpicks and slice in half. Serve with the leftover red pepper sauce.

Steps:

• Toast the bread. Meanwhile, mix the watercress, carrot, lemon juice and olive oil together. In a small bowl spread the hummus over each slice of toast. Top 1 slice with the watercress and carrot salad, sandwich with another slice of toast and top with the tomato. Lay the final slice of bread, hummus side down, then press down and eat as is or cut the sandwich into quarters.

Steps:

• Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
• Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
• Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.