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Aug 20, 2014 2 min read

Yield: 1 sandwich

1 yellow squash, sliced ¼ inch thick (3 slices per sandwich)

1 zucchini, sliced ¼ inch thick (3 slices per sandwich)

1 Portobello mushroom, stem and gills removed and ends trimmed

1 Roma tomato, sliced lengthwise into 3 slices

1 slice medium-sized red onion, ¼ inch thick

2 tablespoons extra virgin olive oil

1½ tablespoons Paul Prudhomme’s Vegetable Magic

2 slices multigrain bread

2 slices jalapeno jack cheese

1 recipe Roasted Shallot Hummus (see additional recipe)

Procedure:

1. In a large mixing bowl, toss all vegetables with the extra virgin olive oil and Paul Prudhomme’s Vegetable Magic.

2. Grill each vegetable (except portobello mushroom) at 350 degrees for approximately 8 minutes on 1 side only. For portobello mushroom, grill at same temperature for 4 minutes and then flip to other side for final 4 minutes (turn once during grilling).

3. Transfer grilled vegetables to a dinner plate or platter until ready to assemble sandwich.

4. Grill each slice of bread on each side just until grill marks appear.

5. To assemble sandwich, place one slice of jalapeno jack cheese on each slice of bread. Spread a thin layer of the roasted shallot hummus on top of each sandwich half. Build the sandwich on one slice of the bread (already layered with the cheese and hummus). Arrange in the following order: Zucchini, red onion, tomato, portobello mushroom and yellow squash. Place the other piece of dressed bread on the top to complete the sandwich and serve.