Grilled Veggie Sandwiches

Try this sandwich with other seasonal produce that does well on the grill, like eggplant. Other compound butters can also change up the flavor profile. Photo by Stefanie Keeler.

Serves 4

Ingredients

1 baguette

1 medium zucchini, thinly sliced

1 large yellow squash, thinly sliced

Olive oil

Salt and pepper, to season

8 ounces halloumi cheese, sliced into 1⁄2 -inch pieces

1 large tomato, sliced

12 large basil leaves

For herb compound butter

1 stick unsalted butter, softened

1/2 tablespoon finely chopped thyme

1/2 tablespoon finely chopped basil

1/2 tablespoon finely chopped rosemary

1/2 tablespoon finely chopped chive

1/4 teaspoon salt

1/4 teaspoon pepper

Instructions

Preheat grill to medium-high. Brush vegetables with olive oil, season with salt and pepper and set aside.

Cut baguette into 4 equal pieces and halve each piece lengthwise. Place baguette cut side down on the grill and cook until lightly charred, about 2 minutes. Remove baguette to a plate and spread herb compound butter on grilled sides.

Place zucchini and yellow squash on grill and cook about 3-5 minutes, flipping halfway through,

until slightly tender. Remove from grill. Grill halloumi until it browns and starts to blister on each

side, about 1-3 minutes per side.

To assemble sandwiches, divide grilled vegetables and halloumi between 4 pieces of baguette. Place tomato and 3 basil leaves on halloumi and top with remaining pieces of baguette.

To make herb compound butter: Mix together butter and seasonings until thoroughly combined. Shape into a log and wrap in wax paper. Keep refrigerated until ready to use.