Grilled garden sandwich
Sandwiches
Grill
One of my favorite picnic sandwiches is grilled veggies and cheese on crusty bread. It's filling but light at the same time, and seems the epitome of summer food to me. I've never used a recipe for it, and it varies based on what ever strikes my fancy from the garden or market. It is always good, but I wanted to make it better. Inspiration struck in the form of a pasta dish. <br /> <br />One of my favorite light summer suppers is Grilled Garden Pasta, a recipe I gleaned from Better Homes and Gardens magazine several years ago. It's a combination of pasta lightly dressed in lemon juice and olive oil, topped with chunks of grilled vegetables, and sprinkled with a gremolata-like mixture of cheese, herbs, garlic, lemon zest, and jalepeño. The gremolata really makes the dish; it is fresh and piquant with a pleasant amount of heat. <br /> <br />I decided to incorporate the gremolata concept into the sandwich. It is essentially the Grilled Garden Pasta translated into a sandwich form. It can be eaten as soon as it's made, but it improves if it is wrapped tightly and rested for an hour or two at room temperature. It is even good if refrigerated overnight. It is a bit messy to eat, so an outdoor setting is ideal – just be sure to pack some napkins.
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