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Marinated Grilled Vegetable Sandwiches





Yields
Makes 4 servings

Notes: If using firm, crusty, coarse-textured bread such as ciabatta or pane francese, you can make the sandwiches at home up to 4 hours ahead; cover and chill. Otherwise, transport bread, arugula, cheese, and marinated vegetables separately, and let everyone assemble their own sandwiches on-site.

 1 loaf (1 lb.) herb-flavor or plain focaccia, ciabatta, or pane francese bread (1 to 1 1/2 in. thick)
 1 to 2 ounces arugula or watercress sprigs, rinsed and crisped
 1 pound fresh mozzarella or fresh chèvre (goat) cheese, thinly sliced
  Marinated grilled vegetables
  Salt and pepper
Step 1
1

Cut focaccia into 4 equal pieces, then split each piece in half horizontally.

Step 2
2

Lay arugula evenly over cut sides of focaccia bottoms. Arrange cheese slices evenly over arugula. Top equally with grilled vegetables and moisten with some of the marinade. Add salt and pepper to taste, and cover with focaccia tops.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories914
% Daily Value *
Total Fat 55g71%

Saturated Fat 23g115%
Cholesterol 106mg36%
Sodium 1053mg46%
Total Carbohydrate 67g25%

Dietary Fiber 5.9g22%
Protein 41g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.