Grilled Vegetable Focaccia

Slow-cooking irresistibly caramelizes peppers, onions, and more in this sandwich, dressed with herb-infused mayonnaise. MORE+ LESS-

By Betty Crocker Kitchens

February 24, 2010

Mayonnaise Spread

1/3

cup light mayonnaise

tablespoon chopped fresh chives

teaspoon chopped fresh thyme leaves

teaspoon stone-ground mustard

clove garlic, finely chopped

package (6 oz) portabella mushroom caps

small red bell pepper, quartered lengthwise

small yellow bell pepper, quartered lengthwise

slices (1/2 inch) red onion

Cooking spray

focaccia bread (10 inch)

large tomato, sliced

oz Havarti cheese, sliced

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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.

Havarti melts nicely and adds wonderful creaminess to this grilled sandwich. For a different flavor, try a variety such as dill Havarti.
Use colorful toothpicks to hold these sandwiches together. Look for themed party picks at paper supply stores or in the party section of your grocery store.