Grilled Summer Garden Sandwich
Heirloom Vegetable Recipe
From the gardens of Mike Scott of Eagle Rock Backyard Farms
Grilled eggplant, squash, red bell peppers, and onions, topped with provolone and mozzarella cheese, fresh sweet basil, and sriracha mayo, served on a toasted garlic roll.
Coat veggies with olive oil and salt and pepper to taste and place on a hot grill. Cook until veggies are tender. Spread a mixture of crushed garlic and butter on the insides of the bread and place on grill until bread is slightly toasted. Cooking the veggies and garlic bread on the grill will give this sandwich a really wonderful smokey flavor. Place veggies on buns and top with provolone and mozzarella cheese, fresh basil, and sriracha mayo. The sriracha mayo is what sets it over the edge. Enjoy!
3 tablespoons mayonnaise
1 tablespoon sriracha hot sauce
1 tablespoon fresh lemon juice
1/4 teaspoon soy sauce
Mix, the above ingredients in bowl or cup. You can cover and place in refrigerator for up to 1 week.
Depending on how many sandwiches you are grilling, you can double and triple the recipe. I made more to dip our crispy fries in. So good!
**Sriracha usually can be found at most large food chains in the Asian section
From Mike’s summer garden: eggplant, yellow squash, red bell peppers, onions, and sweet basil
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