Reviewed: Jul. 17, 2009

fantastic!!!! needs mushrooms and tomatoes too!

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Reviewed: Jul. 14, 2009

My husband was literally pouting as I made these sandwiches. (He would eat meat for every meal) He ate two entire sandwiches! That speaks volumes. I used a very large head of garlic, so the cloves were extra large as well-and it was a little too much garlic. So beware of that, other than that, Yum.

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Jessie

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

Delicious! Very messy sammich, but tasty.

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dmick

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Reviewed: Jul. 6, 2009

Don't ask me how a vegetarian from California ended up in Utah living with a carnivorous husband and sons, or how when they turned on food network as I was making this recipe and the show was about hamburgers -- but it happened. AND they ate this all and fast! It is so good! I pretty much followed the recipe, coating the veggies with a bit of balsamic dressing before grilling on my Cuisinart Griddler Gourmet (grill plates, closed). I used inexpensive Asiago Demi Bread from the bakery at Super Target. I Will definitely make this again, and again and I bet the resident meat eaters will finish it every time.

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kari

Cooking Level: Beginning

Home Town: Santa Rosa, California, USA

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Reviewed: Jul. 2, 2009

LOVED IT! I sliced and tossed all the veggies in a bowl with a bit of olive oil and balsamic vinegar. BBQ'd all together in a BBQ grill pan. Any seasonal veggies would work (mushrooms, asparagus, etc.) I plan on serving this to my vegetarian friends next weekend for lunch.

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kpunkin

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

We followed the recipe exactly as written - couldn't be happier! Delicious with a potato salad.

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SuzanneT

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Reviewed: Jun. 29, 2009

This is the greatest sandwich!! My husband went along with the idea of no meat for supper, I think he was trying to be a good sport! I will make this again and again and share with all my friends!

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CHRIS13JOSEPH

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Reviewed: Jun. 26, 2009

Super yummy!! I sliced my veggies thin and marinated in oil, balsamic vinegar 2 t seasoned salt and 3 cloves of minced garlic for about 4 hours. My veggies cooked much longer than suggested. My hubby and I both loved this recipe.

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FERRARA129

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Reviewed: Jun. 26, 2009

This sandwich is really delicious and very filling! As suggested in some other reviews, we added portabella mushrooms and cooked all the vegetables in a grill basket. We cooked them far longer than the recommended time.

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Nanacooks

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Reviewed: Jun. 24, 2009

OMG! This sandwich is soooo great ! My family loved it, my daughter even said it is now her favorite. I did put a little balsamic vinegar in with the olive oil and a teaspoon of basil. I mixed that really well and poured it over my sliced vegies. I let sit in the refridge. for a bit along with the mayonnaise dressing. My family all eat meat accept me, so I made some grilled chicken strips to go on theirs. I put the vegetables in a grilling basket. The focaccia bread on a tray with the dressing and a bit of Mozzarella (I'm not crazy about feta) We will be having this again and again.

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Karen

Cooking Level: Expert

Home Town: Chula Vista, California, USA

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Reviewed: Jun. 23, 2009

This recipe was great and needed no changes to the ingredients or preparation. I would recommend this sandwich to both vegetarians and meat-eaters alike. I will make this recipe all summer long. It makes me feel like I'm running my own sandwich business out of my kitchen because it takes like something you'd get from a great restaurant. Well done!

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Michelle

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

Great - and messy! I warmed the bread/cheese in the oven because I was afraid I'd burn it. Otherwise made as written. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 22, 2009

This is absolutely wonder. It's great on a hot summer day.

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HOLMESK78

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 21, 2009

I absolutely love these sandwiches for lunch! I usually add a slice of cheese on top simply to hold the vegi's together. The feta cheese really adds to the flavor and therefore cannot be left out.

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nlspear

Cooking Level: Expert

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Reviewed: Jun. 19, 2009

Simply delicious! The only change I made was to add mushrooms, because I can't get enough of them, and I used french bread instead of the flat bread as it was what I had on hand. Everyone loved it and there wasn;t even a scrap of leftovers to be seen, all of it was happily gobbled up. I loved this so much I drove over to my parents house the next night and made this same dinner for them since I knew they would love it too, and they did! A total keeper, I will be making this over and over again, thank you!!!

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MY7HUNGRYKIDS

Cooking Level: Expert

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Reviewed: Jun. 17, 2009

Wow, these are insanely delicious! My fiancé’s first words were "wow, this is great. Mmm, tastes like it's from a restaurant"... I added fresh chopped basil to the mayo, skipped the lemon and used Trader Joe's garlic mustard aioli to spread on one side of the bread. Also used TJ's Mediterranean feta. We ate them as regular sandwiches, not open faced as the recipe says. Lastly, once assembled, I wrapped them in foil and threw them back on the grill for a few minutes so the cheese would melt.

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Jun. 13, 2009

This is definitely a 5 star sandwich! It is a super-popular, super-easy crowd pleaser for casual entertaining. We get the veggies and mayo ready ahead of time, then throw it together just before company arrives and serve w/salad and sweet potato fries. It's a good base recipe for endless combos of veggies, cheese, spread, and bread--though it's hard to beat the combo here. Thanks!

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Sarah

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jun. 12, 2009

This is one of my favorite quick meals to make now that I'm watching my weight. I use my George Foreman grill when I don't really want to set up the grill and now that I've made my own ranch dip, I'll use that instead of plain mayo. This is also good with any variety of Alpine Lace cheese. You can use low-carb bread or wrap the grilled veggies in lettuce or cabbage, too.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 12, 2009

OMG! We are total meat eaters around here, and I thought that I would have some resistance from the hubby. Boy, was I wrong! There were no leftovers. So yummy! We cooked the veggies in foil over the grill - for simplicity and clean up. I will be making this again and again. Who knew veggies could be so good?!?!

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ALLISONBROADUS

Cooking Level: Expert

Home Town: Klein, Texas, USA

Living In: Montgomery, Texas, USA

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Reviewed: Jun. 10, 2009

Truly top notch. Simple to cook/prepare, creates a dynamite restaurant style lunch. Only change was a substitution of eggplant for yellow squash. Highly recommended.

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