Sandwiches on the Grill

I {heart} summer, and most especially for the plethora of divine fruits and vegetables sprouting cascades of color and earthly delight. For the past week or two, I've been enjoying the abundance of zucchini and summer squash by grilling up sandwiches. These are so yummy and filling, I just had to share.

To make them, I slice up about a third to a half of a zucchini, and the same of summer squash. I cut thin slices of a third of a red bell pepper. Then I slice one portobello mushroom and grill them up with a couple of sprays of olive oil. I use a panini press (and every day thank the glorious person who got us this wedding gift) to grill the veggies and then press the whole sandwich, but not everyone has one. So if you don't have a panini press, go out and buy one now you can just pan-fry the veggies together. Toast two slices of wheat bread (with a spritz of olive oil on each side) and add a little mayo, garlic powder (or a garlic clove, chopped, if you're feeling feisty), oregano, and salt and pepper. Layer the hot veggies on the bread and add a slice of provolone to melt. Et voila!


And I can definitely give this five hearts: ♥♥♥♥♥ because I have been eating this every day for lunch. (If you have a toaster oven at work, you can make these babies ahead of time and just heat them up in the toaster oven.) It's mouth-watering tasty, and plus it's just so pretty with that riot of color! But as difficult as it might be to hold off, you might want to let this one sit for a few minutes before eating "to let the cheese melt"...a.k.a. the veggies will be nuclear and we don't want to sear the skin off our delicate little mouths. Says the {sad} voice of experience.

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Rating System:
♥♥♥♥♥ Omigod this is awesome, I could eat it every night!
♥♥♥♥ Wow this is amazing for a special meal!
♥♥♥ Great choice for a dinner party!
♥♥ Hey, that was pretty good. We should have it again sometime.
♥ Eh. S'all right....
♠ Ugh, no! That was so bad I just had to share.