Grilled Veggie Sandwich

The other night I pulled out my grill pan and whipped up these delicious sandwiches for dinner.

Who says great sandwiches have to have meat?

I used a soft whole wheat bread, because it helps to hold the sandwiches together if you can squeeze it. Save the dense breads for another use.

Wild arugula from our garden added zestiness. Milder greens will be less flavorful, so use more of them, and season with extra pepper or even a little hot sauce.

The basil mayonnaise is great on tomato sandwiches too. It lasts a week or so in the fridge.

Grilled Veggie Sandwich
1/2 cup mayonnaise (or nayonnaise for a vegan sandwich)
1 tbsp minced basil
1/2 tsp grated lemon zest
2 small zucchini, cut lengthwise into 1/4 inch slices.
4 slices bread
1 cup arugula or baby spinach
6 thin slices tomato
1/2 cup red onion sliced 1/4 inch thick
salt and pepper

Combine mayonnaise, basil and lemon zest. Set aside.

Brush zucchini and onion with oil and grill over high heat until tender, 3-5 minutes per side. Brush with more oil as needed.

To assemble sandwich, spread 1 tbsp mayonnaise on 2 slices bread. Top 1 slice bread with 1/2 cup arugula, 3 tomato slices and 1/4 cup onion. Season with salt and pepper. Top with zucchini and second bread slice. Repeat for second sandwich.

Makes 2 sandwiches.