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Grilled Vegetable Sandwiches
with Chipotle Mayonnaise

 
     

Serves 4

3 medium zucchini, cut lengthwise into -inch thick slices
3 medium yellow squash, you could also use Mexican gray squash
1 tablespoon olive oil
teaspoon salt
1/8 teaspoon freshly ground pepper
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.

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 bread
 
 
 
 
   
DIRECTIONS:  



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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