3 medium zucchini, cut lengthwise into ¼-inch thick
3 medium yellow squash, you could also use Mexican
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
Light the grill, or preheat the broiler, or prepare
a grill pan.
Ina large shallow bowl, toss the zucchini, and
with the oil, salt, and pepper.
If using the broiler, arrange the vegetables in a
on two baking sheets; cook in batches.
Grill or broil, turning once, until the vegetables
browned and tender, 10 to 12 minutes.
In a small bowl, combine the mayonnaise and
Spread the mayonnaise on the bread.
Sandwich the grilled vegetables, cheese, avocado,
slices between the slices of bread.
Serve and enjoy!