Serves 4
3 medium zucchini, cut lengthwise into ¼-inch thick
slices
3 medium yellow squash, you could also use Mexican
gray squash
1 tablespoon olive oil
½ teaspoon salt
1/8 teaspoon freshly ground pepper
¾ cup mayonnaise
1 tablespoon chopped chipotle peppers from a can
(or more if you like it hot).
If you are using dried chipotle peppers soak them
in warm water for about
30-45 minutes before chopping into small pieces.
¼ pound Mexican cheese, sliced or crumbled
1 large tomato, sliced
2 avocados, peeled and thinly sliced
8 thick slices from a large round loaf of country
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Light the grill, or preheat the broiler, or prepare
a grill pan.
Ina large shallow bowl, toss the zucchini, and
yellow squash
with the oil, salt, and pepper.
If using the broiler, arrange the vegetables in a
single layer
on two baking sheets; cook in batches.
Grill or broil, turning once, until the vegetables
are lightly
browned and tender, 10 to 12 minutes.
In a small bowl, combine the mayonnaise and
chipotle pepper(s)
Spread the mayonnaise on the bread.
Sandwich the grilled vegetables, cheese, avocado,
and tomato
slices between the slices of bread.
Serve and enjoy!
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