Grilled Vegetable Sandwiches

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* Exported from MasterCook *

 

Grilled Vegetable Sandwiches

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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*BROCCOLI & FRIENDS*

2 cups finely chopped broccoli

1/2 cup finely chopped onion

few dashes each: basil, thyme, bl. pepper

1/2 teaspoon salt

2 tablespoons butter

3/4 cup grated cheese

*EGGPLANT*

2 1/2 cups minced eggplant

1/2 cup finely chopped onion

2 tablespoons butter (or butter plus olive oil)

1 small clove garlic -- crushed

1/2 cup chopped black olives

juice from 1/2 lemon

salt and pepper -- to taste

dash cayenne

3/4 cup grated cheddar cheese

*SPICY PEPPERS*

2 large bell peppers -- sliced

3/4 cup chopped onion

1/2 teaspoon ground cumin -- or more

1 tablespoon butter

1 tablespoon olive oil

dash cayenne -- or more

1 small clove garlic -- optional

salt and pepper -- to taste

1 cup grated cheese -- mild type

*BAVARIAN STYLE*

1 cup sauerkraut -- drained

2 tomatoes -- sliced

dijon mustard

1 cup grated cheddar cheese

*ZUCCHINI-PARMESEAN*

2 cups zucchini -- diced

1/2 cup minced onion

1 clove garlic -- crushed

1/2 teaspoon basil

1/2 teaspoon oregano

2 tablespoons olive oil

salt and pepper

fresh tomato -- sliced

1/2 cup grated parmesan cheese

 

Each of these suggestions makes enough for four good-sized sandwiches. How

much bread you'll need depends on whether you'll be broiling the sandwiches

(Open-faced) or grilling them in butter in a frying pan (closed-2 pieces of

bread). You can do any of these either way.

 

Have your filling ready ahead of time. Assemble the sandwiches right before

serving. Garnish lavishly with fruit slices and vegetable sticks.

 

Broccoli Sandwich: Saute broccoli, onion and salt in butter until broccoli

is bright green. Add herbs. Spread onto toasted bread, top with cheese,

and broil. Serve immediately.

 

Eggplant Sandwich: Saute onion, garlic, and eggplant, lightly salted, in

butter and olive oil. When the eggplant is very soft, remove from heat.

Add olives and seasonings. Spread onto toast and broil or grill the cheese

onto the filling. Serve immediately.

 

Spicy Peppers Sandwich: Saute onions and garlic, lightly salted, in olive

oil and butter. When onion is translucent, add peppers and cumin. Remove

from heat and season. Spread onto split, toasted corn bread, top with lots

of cheese, and broil. Serve right away.

 

Bavarian Style Sandwiches: This works best with rye or pumpernickel. Toast

the bread. Spread it with mustard, sauerkraut and tomatoes. Top with

cheese and broil or grill. Serve soon.

 

Zucchini-Parmesan Sandwiches: Saute onion and garlic, with salt, basil and

oregano, in olive oil until onion is translucent. Add zucchini and saute

until soft. Spread onto toast, topped with thin slices of tomato and a

sprinkling of fresh parmesan. This one should be broiled, not grilled.

Parmesan loves to broil.

 

Formatted by Karen Sonnessa <ksonness

 

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Karen S

ksonness