The Ultimate Summer Sandwich Recipes

Steps:

• In a very large bowl, toss the vegetables (except onions) in enough olive to coat. Season generously with salt, pepper, and herbs de Provence. (You'll need to oil and season the onions on a flat surfact so they don't separate.).
• Grill the vegetables over medium-high heat in batches until they are done (have grill marks and are tender-crisp).
• Split the sandwich rolls with a serated knife, keeping one side intact. Spread 1 oz of goat cheese on each roll.
• Put a few slices of tomato on each roll and top with evenly divided portions of grilled vegetables. Serve immediately.
• Tip: For my 13-month-old, I diced all veggies except the onion and tomato. Then I tore the bread into very small pieces and tossed it with crumbled goat cheese. He loved it!

Steps:

• TO MAKE THE PESTO: In a food processor with the motor running, drop in the garlic clove and process. Scrape down the sides of the bowl and add the basil, olive oil, sun-dried tomatoes, pine nuts, and pepper and process to form a loose paste. Transfer to a small bowl. Stir in the cheese and set aside. (Pesto can be refrigerated, covered, for as long as 24 hours. Bring to room temperature before serving.) TO MAKE THE RUB: In a small bowl mix together the rub ingredients. Spread the rub over both sides of the chicken breasts. Cover with plastic wrap and refrigerate for 4 to 6 hours. Wipe most of the rub off the breasts with paper towels. Lightly brush or spray with olive oil. Grill over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Remove from the grill. Slice on the bias into 1/2-inch strips. Cut the baguette lengthwise down the middle. Spread one half of the baguette with the pesto and the other half with the goat cheese, and layer the chicken, arugula, and red onion in between. Cut the baguette into four equal sections. Serve at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.