Total Time
25mins
Prep 15 mins
Cook 10 mins

My spin on a Pat Neely recipe. Almost any combination of veggies work, even adding mushrooms, but the Lemon Mayonnaise puts it over the top.

Ingredients Nutrition

Directions

  1. To make the Lemon Mayonnaise: Combine together the mayonnaise, garlic, lemon zest, lemon juice, hot sauce if using, salt and pepper, to a small bowl. Cover with plastic wrap and refrigerate until needed.
  2. To make the Sandwich: Preheat the grill to medium.
  3. In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes.
  4. Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill. Remove the bread and evenly spread Lemon Mayonnaise on both sides.
  5. Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella (or cheese of choice) and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve.
Most Helpful

5 5

Yum, this turned out yummy! I scaled it down for one person and used zucchini. The lemon mayo was great and the sandwich was delicious. Thanks!