Grilled Vegetable Focaccia

Getting grilled for serving the same thing? Step out of the kitchen and make a tasty veggie sandwich on your outdoor grill.

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Servings 6

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ingredients 13
Prep Time 35 min
Total Time 0 min

Ingredients

Mayonnaise Spread

1/3: cup light mayonnaise

1: tablespoon chopped fresh chives

1: teaspoon chopped fresh thyme

1: teaspoon stone-ground mustard

1: garlic clove, minced

Sandwich

1: (6-oz.) pkg. portobello mushroom caps

1: small green bell pepper, quartered lengthwise

1: small yellow bell pepper, quartered lengthwise

2: (1/2-inch-thick) slices red onion

: Nonstick cooking spray

1: (10 to 12-oz.) focaccia (Italian flat bread), 10 inches in diameter

1: large tomato, sliced

4: oz. Havarti cheese, sliced

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Directions

1 Heat grill. In small bowl, combine all spread ingredients; mix well. Refrigerate. With small metal spoon, scrape underside of mushroom caps to remove dark gills.
2 When ready to grill, spray mushrooms, bell peppers and onion slices with nonstick cooking spray. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 7 to 10 minutes or until bell peppers and onion are crisp-tender, turning occasionally. Remove vegetables from grill; let stand until cool enough to handle.
3 Meanwhile, cut focaccia in half horizontally to form 2 rounds. Spread mayonnaise spread evenly on cut side of bottom half.
4 Slice mushrooms; arrange over mayonnaise spread. Cut bell peppers into thin strips; layer over mushrooms. Separate onion slices into rings; place over peppers. Top with tomato and cheese slices. Cover with top half of focaccia.
5 If desired, wrap sandwich in foil; place on grill. Cook 1 to 2 minutes or until cheese is melted. To serve, cut into 6 wedges.