Reviewed: Jun. 6, 2009

I was looking for a recipe to do on the grill that was different than the norm. It couldn't have been easier. Tasted fantastic and everyone loved them!

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MJJ3K

Cooking Level: Intermediate

Home Town: Corfu, New York, USA

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Reviewed: Jun. 4, 2009

Turned out great! I added portobello mushrooms to list and grilled everything with a little olive oil, salt, pepper and lemon. I skipped the mayo, but did put the veggies on fresh foccacia. Very delicious.

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Beka

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Reviewed: Jun. 2, 2009

Looooooooooooved it! I broiled them because we don't have a grill and it was delicious nonetheless. Definitely a keeper!

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Elizabeth

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 1, 2009

I'm always looking for vegetarian sandwiches that I can make for lunch that will last in a cooler. I pre-made enough veggies to keep in the fridge for dinner and lunches. This was excellent the following day. Great on sourdough as well.

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niknak522

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Reviewed: May 29, 2009

If I could give this 10 stars I would. This is quite possibly the best recipe I have ever made from this site. I used grilled eggplant, zucchini, and red & yellow peppers and soaked them in a balsamic vinaigrette for about an hour. My husband loved it too!

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Lisa

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: May 28, 2009

It was delicious and filling!I made a couple minor changes- I added sun dried tomato pesto to the mayonaise spread because I had it on hand, it adds some complexity to the sauce and tastes great mixed with the lemon. (about 1 heaping tablespoon) After I chopped up the veggies I added a splash of balsalmic vinegar and pepper, and then refrigerated for an hour. I used french rolls because I couldn't find focaccia bread- they were still delicious. Also, I don't have a grill so I just cooked the veggies at 350 for 15 minutes, then broiled for the last 5 minutes with the bread and cheese also, which gave it a great crunch. Yum. I didn't add any additional veggies (some add potobella mushrooms but I don't care for them) but I wish I had grilled more because this is a great dish and could eat it over and over again. You seriously won't miss the meat, and it gives you a great 'full' feeling without any heavyness.

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Peaches

Cooking Level: Beginning

Living In: Arcata, California, USA

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Reviewed: May 27, 2009

I loved these sandwiches! I did use miracle whip instead of mayo but everything else I kept the same and they were spectacular!

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bumper

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Reviewed: May 23, 2009

Wonderful!!! I have made these sandwiches several times and they always come out perfectly.

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Amanda

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Reviewed: May 23, 2009

These sandwiches came out quite well. Was quick and easy. I didn't find them awesome (may be I got my hopes too high after reading all reviews!). But given the ease of making and no special ingredients required, I think these were worth the (very little) effort. Will make again. Thanks a lot for sharing!

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KK

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Reviewed: May 22, 2009

Loved it. Only change was to use melted provolone cheese instead of the feta.

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: May 17, 2009

Delicious! I used ciabatta because focacia wasn't available at my store that day. Wonderful alternative, although I think the focacia might be even more delicious. Added one portobello mushroom too. Next time I may try a few suggestions, including marinating the veggies briefly and pop wrapping the assembled sandwiches in foil and placing them in the oven or back on the grill under a brick for a few minutes before serving.

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jabsbride

Cooking Level: Expert

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Reviewed: May 15, 2009

YUMMMM..didn't grill this (I ended up roasting my veggies in the oven with some EVOO), but it still tasted awesome! I used hearty artisan bread (in individual portions) for the sandwiches and canola mayo as part of the spread. VERY filling and scrumptious...my meat-loving BF even commented on how good they were...next time, I'll definitely try fixing them on the grill!

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BacardiGirl

Cooking Level: Intermediate

Home Town: Manly, Iowa, USA

Living In: Minnetonka, Minnesota, USA

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Reviewed: May 10, 2009

This was so YUMMY! My husband (a meat eater) and I loved it! Our three year old also enjoyed it. I would recommend more dressing.

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Breann

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Reviewed: May 8, 2009

Amazing! Did this on a foreman grill, quick and easy, and very flavorful. Looking forward to making again.

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sewoverdrawn

Cooking Level: Intermediate

Home Town: Fort Smith, Arkansas, USA

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Reviewed: May 1, 2009

Great sandwich!! Even my kids love it.

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JRKCR

Cooking Level: Intermediate

Home Town: Greenwood, South Carolina, USA

Living In: Rotterdam, New York, USA

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Reviewed: Apr. 28, 2009

This is my first review. I made this for my son & wife as they are vegetarians..(saved a little for myself to try). It was outstanding!!! I used 1 each..zucchini,yellow squash,sweet onion,,red & yellow pepper & tray of steak mushrooms. Put the veggies in 1 gal zip lock bag with olive oil, balsamic vinegar and 1 1/2 tsp season salt. Shook and turned bag a few times while grill heated. Doubled the lemon mayo but used just 1 tsp crushed fresh garlic...now am thinking 1/2tsp more might be even better and the key is to make ahead.. 4 hrs minimum so flavors can "meld". Grilled vegggies on gas grill using grill wok pan with holes...works slick. Put on fresh baked ciabata rolls with the lemon mayo and feta.. I am not a vegetarian..but I ate 3 for my supper as it wsas delicious (and the rolls were small..that's my excuse and I am sticking to it.) Haven't heard from the kids yet..but bet they loved it too!! Thanks so much for the outstanding recipe!! Will make often!!!

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Granny Z

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 28, 2009

Oh, yes! This was fabulous! My teen daughter is a die-hard vegetarian and I'm a semi-veggie so we're always looking for something new and tasty. This recipe did not disappoint. I used the Foreman Grill and splashed some raspberry vinagrette on the veggies in addition to a swipe of olive oil. It took about 15 minutes for the veggies to get crisp/soft. My garlic was dry & husk-ey, so I used garlic powder and subbed light mayo. Tasted great anyway! I also used way more veggies than the recipe called for including some small portabello mushrooms. Instead of Focaccia bread, I used french bread. I also used a slice of 2% swiss which was yummy. After I made the sandwiches, I threw some frozen chicken tenders on for my son and served it on a toasted bun along with the rest of the mayo dressing - he announced it was "fantastic". I will be making this again, but I will use some sort of whole-grain bread to add fiber and cut calories.

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Kaybay37

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Reviewed: Apr. 27, 2009

Delicious! We didn't have focaccia bread so just used our whole wheat bread in the house. It was kind of flimsy, but still tasted terrific. I think some mushrooms added to the mix would be great too!

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Melissa

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Reviewed: Apr. 20, 2009

LOVED IT! I didn't change a thing abotu the recipe. I did add Avacado slices which ended up being a nice addition to an already great recipe. NOTE; Not all foccacia is equal. If you can get some good freshly made - I used a spinach florentine loaf from my local bakery - good stuff! Makes 4 decent size sandwiches.

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tinyscout

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 20, 2009

excellent! we're always grilling veggies but never thought to put them in a sandwich and the sauce and feta was really a great combo! this would work nicely as a wrap too (save some calories) but the focaccia bread was very tasty!

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