Grill Crazy | Grilled Sandwiches

Aug 23, 2012

With this spell of glorious hot, summer weather, we’ve been firing up the grill and cooking like crazy…summer squash, zucchini, carrots, sliced red onions, fennel, and even potatoes. Grilled vegetables have a smoky, savory flavor and the high heat intensifies their natural sweetness. In addition to creating a more complex taste, grilling vegetables seals in the vitamins and minerals that may be lost in boiling or steaming.

Most vegetables cook quite well on the grill with a minimum of preparation. The key is in the cutting; pieces that are too thin will burn quickly, and pieces that are too thick will not completely cook in the center. Brush the vegetables with oil, and season with salt, pepper, and chopped fresh herbs. Sear the surface of the vegetable over high heat, and then move them to a cooler spot to finish cooking. Most vegetables require a cooking time of about 15 – 20 minutes, and they cook more evenly on a covered grill.

Leftover grilled vegetables store well in the refrigerator, and make delectable sandwiches and salads. Grilled, open-faced sandwiches are my new favorite. They make savory cocktail food, a casual supper or quick lunch. Beat the summer heat, be creative and get grilling!

Grilled Sandwiches

Cheryl Wixson
There are 4 basic components to a grilled sandwich: bread, sauce, topping and cheese. Be sure to have all ingredients prepped and ready before lighting the grill.


Maine Lobster

  • French bread
  • Genovese Basil Pasta & Pizza Sauce
  • Maine lobster
  • Grated Asiago cheese

Grilled Veggie

  • French bread
  • Classic Marinara
  • Grilled zuchini, summer squash or sliced red onion
  • Grated Parmesan or cheddar cheese

Grilled Sausage

  • French bread
  • Puttanesca
  • Sliced summer sausage
  • Grated mozzerella cheese


  • Slice the bread into ¾ inch wedges and brush both sides with olive oil. Cut the vegetables into ½ inch thick slices, brush with olive oil and season with sea salt, fresh pepper and chopped fresh herbs, if desired. Grate the cheese and have ready in a bowl. Cut the lobster into bite-sized pieces. Slice the summer sausage into ½ inch rings.
  • Preheat the grill to medium-hot. Grill the vegetables on both sides. Grill the summer sausage. Working quickly, grill both sides of the bread and remove from heat. Layer the sandwich with tomato sauce, grilled veggies, sausage or lobster. Top with grated cheese. Return to the grill, close the cover and cook until the cheese has just melted. Serve.

Cheryl's Notes

Nutritional analysis per vegetable sandwich (varies with toppings): 203 calories, 5 grams protein, 16 grams carbohydrates, 13 grams fat (0 grams trans fat), 335 mg. sodium, 2 grams fiber.

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