First the vegetables are grilled, then the sandwich is formed and grilled again, for an excellent lunch recipe.
Prep Time: 20 minutes
Ingredients:
- 1/4 cup mayonnaise
- 2 tsp. tarragon vinegar
- 1/2 tsp. dried tarragon
- 1 tsp. sugar
- dash pepper
- 1 carrot, peeled and sliced lengthwise into 1/8" strips
- 1 small zucchini, sliced into 1/8" strips
- 1 yellow summer squash, sliced into 1/8" strips
- 1 small red onion, peeled and thinly sliced
- 1/4 cup olive oil
- 1/4 cup tarragon vinegar
- salt and pepper to taste
- 4 1" thick slices French bread
Preparation:
In small bowl, combine mayonnaise, 2 tsp. tarragon vinegar and dried tarragon in a small bowl. Cover and refrigerate.
Place sliced vegetables in a zip-top plastic bag and season with salt and pepper. In small bowl mix 1/4 cup olive oil and 1/4 cup tarragon vinegar. Drizzle half of this mixture over the vegetables in the plastic bag. Set aside for a few minutes to marinate.
Prepare and preheat two sided grill. Place vegetables on grill and cook 3 minutes, until tender. Reduce grill heat to medium-low. Brush French bread slices with remaining olive oil and tarragon vinegar mixture and grill 2 minutes per side, until golden brown.
Spread each slice of bread with the tarragon mayonnaise, then form sandwiches with the grilled vegetables. Grill again for 1-2 minutes until compressed and hot. 2 sandwiches
