GRILLED VEGETABLE SANDWICH WITH BALSAMIC MAYONNAISE
1⁄2 cup canola mayonnaise
2 teaspoons balsamic vinegar
4 (1⁄2-inch thick) slices red onion
1 eggplant, about 1 pound, cut into 8 ( 1⁄2-inch thick) slices
2 medium red bell peppers, quartered
1 yellow squash, about 8 ounces, cut diagonally into 8 slices
1 zucchini, about 8 ounces, cut diagonally into 8 slices
2 tablespoons extra-virgin olive oil
3⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
8 slices crusty sourdough bread (about 12 ounces)
1. Prepare grill for medium direct-heat grilling, 350 to 450 degrees.
2. Combine the mayonnaise and vinegar and set aside.
3. Brush the onion, eggplant, bell peppers, yellow squash and zucchini lightly on both sides with the oil and season with the salt and pepper. Place vegetables on the grill, close the lid and cook the yellow squash and zucchini 2 minutes per side, the bell peppers 3 minutes per side, eggplant 4 minutes per side, and onion 5 minutes per side; remove from the grill. Place bread slices on the cooking grates and grill about 1 minute per side until toasted.
4. Brush the top side of 4 slices of the bread with the mayonnaise mixture. Top each with eggplant, onion slices (separated into rings), bell peppers, yellow squash and zucchini. Top with remaining bread and cut each in half crosswise to serve. Makes 4 servings.
Nutritional analysis for each serving: 418 calories, 6 g protein, 48 g carbohydrates, 7 g fiber, 21 g fat, 1 g saturated fat, 967 mg sodium
GRILLED CHICKEN SANDWICH WITH ROMESCO SAUCE
1 red bell pepper
1⁄2 cup walnuts
1⁄4 cup olive oil
1 teaspoon sherry vinegar
2 teaspoons smoked paprika
1⁄4 teaspoon ground chipotle chili powder
1 garlic clove
3⁄4 teaspoon salt, divided
4 4-ounce boneless chicken breast cutlets, pounded to even 1⁄2-inch thickness
1⁄4 teaspoon black pepper
4 Portuguese or ciabatta rolls, split
2 tablespoons canola mayonnaise
4 lettuce leaves
1. Heat the grill for medium direct-heat cooking, about 375 degrees.
2. Place the bell pepper over the fire and cook, turning occasionally, until the surface is charred, transfer to a bowl, drape loosely with plastic wrap and let cool. Once cooled, rub the skin off with your fingers. Open the pepper and discard the stem and seeds.
3. Combine the pepper, walnuts, olive oil, vinegar, paprika, chili powder, garlic and 1⁄4 teaspoon of the salt in a food processor and puree to a chunky paste.
4. Season the chicken with the remaining 1⁄2 teaspoon salt and pepper. Place on the grill and cook until the underside is well marked and releases easily from the grill surface, about 4-5 minutes. Turn and cook until an instant-read meat thermometer inserted horizontally into the center registers 160 degrees, about another 4-5 minutes.
5. Spread the mayonnaise on the cut surface of the bottom of each roll and top with a lettuce leaf. Top with the chicken and the Romesco. Close the sandwich and serve immediately. Makes 5 servings.
Nutritional analysis for each serving: 490 calories, 30 g protein, 29 g carbohydrates, 3 g fiber, 28 g fat, 4 g saturated fat, 799 mg sodium
1⁄4 cup canola mayonnaise
1 tablespoon chili sauce
1 tablespoon minced pickle
4 hot dog rolls
4 uncured all-beef hot dogs
1 cup low-sodium sauerkraut, drained
1 cup (4 ounces) grated part-skim Swiss cheese
1. Heat the grill for direct-heat cooking.
2. Combine the mayonnaise, chili sauce and pickles in a bowl; set aside.
3. Wrap the buns loosely in foil; grill 4 minutes. Grill the hot dogs 6 minutes, turning occasionally.
4. Unwrap the buns, leaving them sitting on the grill on top of the foil. Place sauerkraut in each bun and top with a hot dog. Sprinkle each hot dog with the cheese. Grill 2-3 minutes until cheese is melted. Remove from the grill, top with the sauce and serve immediately. Makes 4 servings.
Nutritional analysis for each serving: 459 calories, 19 g protein, 27 g carbohydrates, 2 g fiber, 29 g fat, 12 g saturated fat, 1054 mg sodium
TIP: Grill extra vegetables for use in salads and additional sandwiches later in the week.