Grilled Vegetable Focaccia

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  • 35 min prep time
  • 35 min total time
  • 13 ingredients
  • 6 servings

Ingredients

Mayonnaise Spread

1/3
cup light mayonnaise
1
tablespoon chopped fresh chives
1
teaspoon chopped fresh thyme leaves
1
teaspoon stone-ground mustard
1
clove garlic, finely chopped

Sandwich

1
package (6 oz) portabella mushroom caps
1
small red bell pepper, quartered lengthwise
1
small yellow bell pepper, quartered lengthwise
2
slices (1/2 inch) red onion
Cooking spray
1
focaccia bread (10 inch)
1
large tomato, sliced
4
oz Havarti cheese, sliced

Directions

  1. 1 Heat gas or charcoal grill. In small bowl, mix mayonnaise spread ingredients. Refrigerate. With small metal spoon, scrape underside of mushroom caps to remove dark gills.
  2. 2 Spray mushrooms, bell peppers and onion slices with cooking spray. Place on grill over medium heat. Cover grill; cook 7 to 10 minutes, turning occasionally, until bell peppers and onion are crisp-tender. Remove vegetables from grill; let stand until cool enough to handle.
  3. 3 Meanwhile, cut focaccia in half horizontally to form 2 rounds. Spread mayonnaise spread evenly on cut side of bottom half.
  4. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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