Smoked Vegetable Sandwiches

Name: Smoked Vegetable Sandwiches
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 1 small zucchini, sliced on the bias about 1/4 inch thick; 1/2 small yellow squash, sliced same as zucchini; 1 red peppers or 1 green pepper, seeded and cut into strips; 1 red onion, sliced into thin rounds; 1 portabella mushroom, cleaned, sliced; 2 tablespoons balsamic vinegar; 2 plum tomatoes, cut lengthwise in 4 slices 2 Tablespoons red wine vinegar; 2 tablespoons alder wood chips or 2 tablespoons cherry wood chips; 2 lettuce leaves; 4 slices cheese (of your choice); 2 French baguettes; 1 cup mayonnaise; 1 -2 tablespoon Dijon mustard; 1 minced shallot; 1 minced garlic clove; 1 tablespoon fresh lemon juice; 1 dash Tabasco sauce; fresh salt and pepper

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Recipe by Galley Wench

Another recipe for my stove-top smoker. Serve on a baguette with a mayonnaise-based dressing and a good aged cheddar for a memorable meal. Unless otherwise specified, wash vegetables well and place in smoker with water still dripping from vegetables... sprinkle herbs over vegetables for additional flavor. Makes enough for 2 generous sandwiches.

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READY IN: 30mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

1

small zucchini, sliced on the bias about 1/4 inch thick
¹⁄₂

small yellow squash, sliced same as zucchini
1

red peppers or 1 green pepper, seeded and cut into strips
1

red onion, sliced into thin rounds
1

portabella mushroom, cleaned, sliced
2

tablespoons balsamic vinegar
2

plum tomatoes, cut lengthwise in 4 slices 2 Tablespoons red wine vinegar
2

tablespoons alder wood chips or 2 tablespoons cherry wood chips
2

lettuce leaves
4

slices cheese (of your choice)
2

French baguettes
Sandwich Sauce
1

cup mayonnaise
1 -2

tablespoon Dijon mustard
1

minced shallot
1

minced garlic clove
1

tablespoon fresh lemon juice
1

dash Tabasco sauce
fresh salt and pepper

DIRECTIONS

Coat Muschrooms in Balsamic vinegar.
Coat tomatoes in Red wine vinegar.
Prepare Smoker, using 2 tablespoons wood chips of your choice.
Cover drip pan with foil an d spray with Non-Stick Cooking Spray.
Lay rack in bottom of drip pan, cover with vegetables, and lightly spray with cooking spray.
Place smoker on burner on high.
Cover when wisps of smoke begin to rise, and cook 12-15 minute on medium.
Remove from heat, keep covered an additional 2-3 minutes.
Place on baguette, add cheese, crisp lettuce leaves, a sprinkling of fresh herbs, and sauce, and serve.
Sandwich Sauce:
Mix to together sauce ingredients.
Thin with milk if necessary.

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