California Cheese and Vegetable Sandwich

California Milk Advisory Board
  • Yield: servings


2tablespoons white wine vinegar
2teaspoons olive oil
2 orange juice
2teaspoons fresh thyme leaves
4 pieces of foccacia bread (Can substitute French roll or Kaiser roll)
1large red pepper, sliced in rings (12 slices)
1large yellow pepper, sliced in rings (12 slices)
1/2pound eggplant, sliced into 12 slices
2 to 3 yellow squash, sliced into 8 slices
1 to 2 zucchini, sliced into 8 slices
2 green onions
4ounces Real California Mozzarella cheese, sliced into 8 slices
4ounces Real California Cheddar cheese, sliced into 8 slices
2cups mixed salad greens


  1. In a bowl whisk together the vinegar, oil and orange juice. Add thyme leaves to dressing.
  2. Brush vegetables with dressing & place on grill rack 4-6″ from coals. Turn with tongs and baste, grilling until softened and slightly browned.
  3. Slice each foccacia horizontally to create a top and bottom for each sandwich and place on grill briefly until warm & toasted.
  4. To assemble each sandwich: 3 slices each of red and yellow peppers, 3 slices eggplant, 2 slices each zucchini and yellow squash, 1/2 green onion (cut into 1-inch pieces). Use 2 slices each of Mozzarella and Cheddar cheese. Use approximately 1/2 cup of greens for each sandwich. Slice each sandwich diagonally, creating 2 triangles.

Recipe courtesy of the California Milk Advisory Board