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Grilled Vegetable Focaccia Sandwiches

Name: Grilled Vegetable Focaccia Sandwiches
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2 medium zucchini, cut into 1/4-inch horizontal slices; 2 portabella mushroom caps, stemmed and cut in 1/2-inch strips; 1 medium red bell pepper, cut into 1-inch wide strips; 1/4 medium red onion, cut into 4 wedges; 4 teaspoons olive oil; 1 tablespoon chopped fresh thyme leaves; 1/2 teaspoon salt; 1 focaccia loaf (9-inch square), cut in half horizontally; 1/3 cup mayonnaise; 1 tablespoon refrigerated basil pesto; 1 cup baby arugula; 1/2 cup sundried tomatoes in oil, chopped; 4 slices mozzarella cheese (about 3 oz)

2 Ratings

2 Reviews

Kitchen Tested

Prep 40 min
Total 40 min
Servings 8

Got carried away at the farmers’ market? It happens. Here’s what to do next: Grill up your fresh veggies, layer on top of focaccia bread, then add arugula, sundried tomatoes and pesto mayo for an incredible sandwich (perfect for picnics!) that just so happens to be vegetarian.

By Tablespoon Kitchens

Updated May 7, 2019

Ingredients

2 medium zucchini, cut into 1/4-inch horizontal slices
2 portabella mushroom caps, stemmed and cut in 1/2-inch strips
1 medium red bell pepper, cut into 1-inch wide strips
1/4 medium red onion, cut into 4 wedges
4 teaspoons olive oil
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon salt
1 focaccia loaf (9-inch square), cut in half horizontally
1/3 cup mayonnaise
1 tablespoon refrigerated basil pesto
1 cup baby arugula
1/2 cup sundried tomatoes in oil, chopped
4 slices mozzarella cheese (about 3 oz)

Steps

1

Heat grill or grill pan. In large bowl, mix zucchini, mushrooms, bell pepper, onion, oil, thyme and salt; toss to coat vegetables. Place on grill over medium-high heat. Cover and cook 8 to 12 minutes, working in batches as necessary, until grill marks appear and vegetables are just crisp-tender. Set aside.
2

Place focaccia halves on work surface, cut sides up. In small bowl, mix mayonnaise and pesto. Spread mayonnaise mixture on cut sides of bread. Layer zucchini, mushroom, bell pepper and onions on bottom half. Top with arugula, sundried tomatoes and cheese. Carefully replace top half; press slightly. Cut into 8 pieces, and serve.

Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Softer vegetables like zucchini and bell peppers cook a little quicker than onion or mushrooms, so the cook time will vary within the range provided.
Spinach can be substituted for arugula in this recipe.

Nutrition Facts

Serving Size: 1 Serving

Calories: 310

Calories from Fat: 170

Total Fat: 19g; 29%

Saturated Fat: 3 1/2g; 19%

Trans Fat: 0g

Cholesterol: 10mg; 4%

Sodium: 740mg; 31%

Potassium: 360mg; 10%

Total Carbohydrate: 29g; 10%

Dietary Fiber: 2g; 10%

Sugars: 3g

Protein: 7g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 30%; 30%

Calcium: 10%; 10%

Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;