Grilled Italian Garden Sandwiches (Barbecue and Grilling)

 

                Here's a good-for-you sandwich that everyone will love. You can use store-bought roasted peppers in a jar or roast your own.

Serves 4 to 6 

• 1 loaf Italian bread, halved lengthwise
• 75 ml Sun-dried tomato pesto, click here for the recipe
• 275 gr soft goat cheese
• 4 plum Roma tomatoes, sliced
• Salt and ground black pepper
• 175 ml roasted red bell pepper strips, click here for "How to prepare roasted pepper"
• 125 ml chopped drained canned or marinated artichoke hearts
• 60 ml chopped drained pickled pepperoncini peppers
• 30 ml toasted pine nuts
• Olive oil

1. Prepare a medium-hot indirect fier in your grill.
2. Hollow out about one-third of the top half of the bread ; lightly brush the inside of both halves with olive oil.
3. Spread pesto on the top half and goat cheese on the bottom half ; on the bottom half, layer tomatoes and season to taste with salt and pepper.
4. Layer with roasted peppers, artichoke hearts, pepperoncini and pine nuts ; cover with the top half.
5. Brush sandwich all over with olive oil and wrap in foil.
6. Grill sandwich over the fire for about 5 minutes per side, turning once, until heated through ; move to indirect side, close the lid and grill for 10 minutes.
7. Cut sandwich into 4 or 6 slices and serve warm or at room temperature.

Variation : Use leftover grilled vegetables to fill the sandwich and add slices of your favorite cheese.

BON APPÉTIT