Grilled Vegetable Sandwiches with Basil Mayo

How we make it.

2 red bell peppers, sliced
2 zucchini, sliced
2 squash, sliced
2 red onions, sliced
4 portobello mushroom caps, de-gilled 
Extra virgin olive oil
Kosher salt, to taste
Ciabatta loaf, halved and scooped out

Basil Mayonnaise:

1 cup Duke's mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
2 cloves garlic, grated
1/2 cup fresh basil leaves

Slice vegetables into large enough chunks to grill. Toss in olive oil and salt. Grill until charred and tender. Slice ciabatta loaf in half lengthwise and pull out some of the insides of the bread (can save for breadcrumbs). Drizzle with olive oil, salt and pepper and grill until lightly charred and toasted.  Slather insides of both sides of the ciabatta loaf with basil mayo. Layer vegetables on sky high and cut into four sandwiches. Serve warm or room temperature with extra mayonnaise on the side.

Why we make it.

See tomato sandwich explanation. Vegetables well executed + mayonnaise = meatless dining. This basil mayonnaise is an especially wonderful addition. This dish is inspired by the vegetable panini from Ramsi's Cafe on the World, where I learned I actually would rather have a vegetable sandwich than a burger if the conditions are right. We make this en masse and keep the vegetables and mayonnaise in the fridge for easy lunches all week. You will lick your fingers. You will wish you had more portobellos, maybe double those for a beefier feeling sandwich.