Reviewed: Dec. 21, 2008

Very tasty. I marinated in balsamic vinegar and oil for a little bit before broiling.

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Reviewed: Dec. 16, 2008

This was awesome! I made it a little different though. I used Tomato/Basil Foccacia--which was great! I grilled zucchini and squash, portobello mushrooms and red onions on the George Foreman. I had sauteed the mushrooms in Balsamic Vinaigrette dressing first. I put Feta Cheese on the bread and under the broiler for a few minutes. After the cheese melted a little bit, I added the above cooked veggies along with fresh spinach and sliced tomato! I did use the mayo/garlic/lemon juice mix and it was seriously awesome

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tlynnweb

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Reviewed: Nov. 21, 2008

So yummy! I made these in the summer and my guests raved over them! :)

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Andrea Marie M.

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Reviewed: Nov. 18, 2008

Excellent recipe! It was freezing cold when I made this, so I broiled the veggies in the oven instead of grilling outside. I also used fresh mozz cheese instead of feta since I had that on hand. Instead of the garlic mayo, I used a balsamic dressing on the veggies.

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bernarda

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Reviewed: Oct. 11, 2008

ABSOLUTELY DELICIOUS!!!! This is a 5 star sandwich! I am not a fan of roasted or grilled red pepper because they have a tendency to over-power so I cut that out. I used eggplant, summer squash, asparagus, & portobella. I substituted feta for provolone, then I used fresh alfalfa sprouts. So yummy! Can't wait to make it again!

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Kelly Savard

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

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Reviewed: Oct. 4, 2008

Love this!!!!!!!!

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tillamook-aholic

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Reviewed: Sep. 13, 2008

I made these sandwiches for lunch today and they were so good! I used a grill pan on my stovetop instead of grilling outdoors and it turned out fine -- just took a little more time! Will definitely make again!

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Jessica K

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 9, 2008

I'm typing this review after eating even LEFTOVERS that deserve 5 stars. Amazing. I followed all the directions except added olive oil to the mayonnaise mixture only because my loaf of bread was so large and I thought there wouldn't be enough. It did take me quite a bit longer than 3 minutes on each side to grill the veggies. And it also was a shame that some of the veggies fell between the grills. Maybe next time I'll use medium sized summer squash and zucchini. The feta makes it so good. It might be good with grilled mushrooms, too. Fantastic recipes. Thanks for sharing.

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HomeJewel

Cooking Level: Expert

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Reviewed: Sep. 4, 2008

I added some chives to the feta mix, and skipped the squash but I couldn't get over how incredible this sandwich was. I made a bunch for several days worth of box-lunches and it just got better each day that passed. Next time I'm going to halve the garlic for the sake of co-workers!

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dbatt99

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 27, 2008

Oh my gosh!!!!! That truly was one of the most wonderful grilled sandwiches I have ever made! I just used a bunch of different veggies and added portobella mushrooms and it was perfect! I too, was worried about the mayo but could not believe how wonderful it tasted. I will make this again and again!

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CJK9

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Reviewed: Aug. 27, 2008

These were great and will make again! Used roasted red pepper from jar which had a nice pickled flavor, yellow squash, zucchini, candy onion, and sweet frying pepper all garden fresh, made dressing as directed with Hellmens. Found focaccia bread rolls at Wal Mart. Grilled the veggies separate to soften then added the veggies, dressing, and feta on the bread and grilled again til toasty. Thanks for sharing! The dressing is yummy and I was skeptical due to not eating mayo.

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jnick

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Reviewed: Aug. 27, 2008

This was really good! Didn't miss meat at all! We always joke with vegetarian dishes will need a side of beef or chicken. This was a tasty sandwich that filled everyone up.

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Thyme Lord

Cooking Level: Expert

Home Town: Glenwood Springs, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Aug. 26, 2008

My husband seemed disappointed when I told him we were having grilled veggie sandwiches for dinner, but when he tasted this, he was totally delighted! Now I make them fairly regularly, with a couple of modifications: I add fresh basil to the mayo. I also use ciabatta (sp?) bread and make paninnis using my Pampered Chef grill pan and paninni press. Takes like a restaurant-quality sandwich!!

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Sister Sadie

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

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Reviewed: Aug. 22, 2008

This is an excellent recipe!! I used roasted red pepper hummus instead of the mayonaise spread, and it was absolutely wonderful.

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snew83

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Reviewed: Aug. 21, 2008

We devoured this!! To save time, I sliced my veggies, tossed with olive oil and some balsamic and stir-fried on a grill wok. Worked out great and a definite hit.

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Sherry S.

Cooking Level: Expert

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Reviewed: Aug. 20, 2008

this was a recipe the whole family LOVED

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darcy

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Reviewed: Aug. 14, 2008

This is a great recipe, and very flexible. I've made it exactly as written, and with various substitutions (different types of bread, different veggies - carrots, mushrooms, peppers etc.) and it always tastes delicious! I also love the fact that it's so quick to make.

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BlueMou

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Reviewed: Aug. 13, 2008

This recipe was fantastic!! I loved the spread made of mayo, garlic, and lemon juice. It really made the sandwich. I've actually used this as an accompanyment for other dishes, including grilled halibut Instead of the foccacia bread I used flat bread rolls, which worked great. I will definately make this again!

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The Messy Cook

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

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Reviewed: Aug. 13, 2008

This is really fantastic! I didn't follow it exact...(I used whatever was growing in the garden), and it turned out great! My favorite thing about it is the dressing. That is going to be a ritual sandwich spread for me from now on!

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