Grilled Garden Sandwich Recipes
GRILLED SALMON SANDWICHES
Steps:
- For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
- For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
- To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
GRILLED GARDEN SANDWICH
With fresh veggies and melty cheese layered in a baguette, this summery sandwich is a grill's best friend.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Cut thin slice off top of garlic; discard. Place garlic, cut-side up, on sheet of foil; drizzle with 1 Tbsp. oil. Wrap in foil. Grill 15 min. or until tender. Carefully squeeze garlic cloves into small bowl. Add mayo and thyme; mix well.
- Toss vegetables with vinegar; grill 5 to 7 min. or until tender, turning frequently.
- Spread cut sides of baguette with mayo mixture; fill with vegetables and cheese.
- Brush outside of sandwich with remaining oil. Place on grill grate; top with grill press. Grill 4 to 5 min. on each side or until cheese is melted.
Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 500 mg, Carbohydrate 40 g, Fiber 3 g, Sugar 3 g, Protein 14 g
GRILLED GARDEN SANDWICHES
Quick and delicious grilled veggie and cheese sandwiches. Recipe from my Mom...she got it from a magazine but I can't make out which one.
Provided by Hey Jude
Categories Lunch/Snacks
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 T. butter in a large nonstick skillet over medium-high heat. Add sliced mushrooms and onion, and saute 5 minutes or until tender. Drain.
- Spread mayo on 1 side of half of the bread slices; top with Montery Jack cheese and tomato. Spoon mushroom mixture evenly over tomato; top with American cheese. Cover with remaining bread slices.
- Spread about 1/2 T. of softened butter on 1 side of each sandwich. Cook sandwiches, buttered side down, in a hot nonstick skillet or griddle over medium heat until browned.
- Spread remaining softened butter evenly on ungrilled side; turn and cook until lightly browned.
Nutrition Facts : Calories 493.8, Fat 32.5, SaturatedFat 18.5, Cholesterol 78.6, Sodium 857, Carbohydrate 34.8, Fiber 2.7, Sugar 6, Protein 17.6
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