The sandwich may be one of the best culinary creations on the planet. It’s the perfect vessel for so many different flavors and ingredients. In the case of this sandwich, a delectable spread complements beautifully charred vegetables. If you have a grill basket, this recipe becomes so much easier. If you don’t have a grill basket, you can use a cast iron grill pan. Now, if you don’t have a grill basket or grill pan, it looks like this recipe transforms into a roasted vegetable sandwich.
Vegetables cook very quickly on the grill so it’s important not to leave and forget about them. You’re probably looking at six or seven total minutes of cooking time. That’s why medium heat is best. Once they finish cooking, allow them to cool for a few minutes and then you can start assembling your sandwiches. We prefer the sandwiches closed, but you can enjoy them open-faced as well. Additionally, if you want to add spinach, fresh tomatoes, or other toppings, please do so. The more flavors, the better! Also, it wouldn’t be a California sandwich without some avocado, but that ingredient is optional if you don’t like it.
- Prep Time:20m
- Cook Time:10m
- Total Time:30m
- Serves: 4 servings
- Category: Entrees, Vegetarian
Ingredients
For the Aioli
- 1/4 c vegan mayonnaise
- 3 cloves garlic, minced
- 1 tbsp. lemon juice
For the Sandwiches
- 1/8 c olive oil
- 1 c red bell peppers, sliced
- 1 small zucchini, sliced
- 1 red onion, sliced
- 1 small yellow squash, sliced
- 1 avocado, peeled, pitted, and sliced
- 1 avocado, peeled, pitted, and sliced
- 2 (4-x6-inch) focaccia bread slices
Instructions
For the Aioli
- In a bowl, whisk the vegan mayonnaise, minced garlic, and lemon juice until smooth.
- Set aside in the refrigerator until you are ready to assemble the sandwiches.
- Set aside in the refrigerator until you are ready to assemble the sandwiches.
For the Sandwiches
- Preheat the grill to medium heat. This should take about five minutes or so. Place the grill basket on the grill so it can get nice and hot.
- In a bowl, toss sliced bell peppers, zucchini, onion, and yellow squash in olive oil. Season to taste with sea salt and pepper and toss to combine.
- Dump the veggies into the grill basket and cover the grill. Let them cook for about 3 minutes and then open the grill, mix the veggies, and cook for another 3 minutes or so.
- Dump the veggies into the grill basket and cover the grill. Let them cook for about 3 minutes and then open the grill, mix the veggies, and cook for another 3 minutes or so.
- Check the veggies and see if they are tender. You can leave them cooking for another couple minutes if they are not cooked to your desired doneness. Transfer the veggies to a bowl and allow them to cool for 5 minutes.
- Check the veggies and see if they are tender. You can leave them cooking for another couple minutes if they are not cooked to your desired doneness. Transfer the veggies to a bowl and allow them to cool for 5 minutes.
- Now, we recommend toasting the bread on the grill, but this is an optional step.
- Remove the aioli from the fridge and spread a thin layer on one side of each sandwich bread. Place the grilled vegetables on one side and then place several avocado slices on the other slice. Make the sandwich by combining each side and then enjoy.
- Remove the aioli from the fridge and spread a thin layer on one side of each sandwich bread. Place the grilled vegetables on one side and then place several avocado slices on the other slice. Make the sandwich by combining each side and then enjoy.
