Grilled Vegetable Focaccia

 

1/3

cup light mayonnaise

1

tablespoon chopped fresh chives

1

teaspoon chopped fresh thyme leaves

1

teaspoon stone-ground mustard

1

clove garlic, finely chopped

1

package (6 oz) portabella mushroom caps

1

small red bell pepper, quartered lengthwise

1

small yellow bell pepper, quartered lengthwise

2

slices (1/2 inch) red onion

Cooking spray

1

focaccia bread (10 inch)

1

large tomato, sliced

4

oz Havarti cheese, sliced

• 1 Heat gas or charcoal grill. In small bowl, mix mayonnaise spread ingredients. Refrigerate. With small metal spoon, scrape underside of mushroom caps to remove dark gills.
• 2 Spray mushrooms, bell peppers and onion slices with cooking spray. Place on grill over medium heat. Cover grill; cook 7 to 10 minutes, turning occasionally, until bell peppers and onion are crisp-tender. Remove vegetables from grill; let stand until cool enough to handle.
• 3 Meanwhile, cut focaccia in half horizontally to form 2 rounds. Spread mayonnaise spread evenly on cut side of bottom half.
• 4 Slice mushrooms; arrange over mayonnaise spread. Cut bell peppers into thin strips; layer over mushrooms. Separate onion slices into rings; place over peppers. Top with tomato and cheese slices. Cover with top half of focaccia.
• 5 If desired, wrap sandwich in foil; place on grill. Cook 1 to 2 minutes or until cheese is melted. To serve, cut into 6 wedges.