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Gallery Summer-Veggie Melts with Caper Sauce Credit: Con Poulos Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 small clove garlic, peeled and chopped Kosher salt and freshly ground pepper 1/2 cup mayonnaise 2 teaspoons sherry vinegar 2 tablespoons capers, drained and roughly chopped 1/4 cup fresh basil leaves, roughly chopped 2 bell peppers, cored, seeded, and cut lengthwise into sixths 1 red onion, cut into 1/2-inch-thick rounds 1 bunch Broccolini, tough ends trimmed (8 ounces) Extra-virgin olive oil, for drizzling and brushing Vegetable oil, for grill 2 hoagies or soft baguettes (each 12 inches), split 4 ounces thinly sliced provolone
Gallery Summer-Veggie Melts with Caper Sauce Credit: Con Poulos
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Gallery
Summer-Veggie Melts with Caper Sauce Credit: Con Poulos
Summer-Veggie Melts with Caper Sauce
Credit: Con Poulos
Summer-Veggie Melts with Caper Sauce
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 4
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 1 small clove garlic, peeled and chopped Kosher salt and freshly ground pepper 1/2 cup mayonnaise 2 teaspoons sherry vinegar 2 tablespoons capers, drained and roughly chopped 1/4 cup fresh basil leaves, roughly chopped 2 bell peppers, cored, seeded, and cut lengthwise into sixths 1 red onion, cut into 1/2-inch-thick rounds 1 bunch Broccolini, tough ends trimmed (8 ounces) Extra-virgin olive oil, for drizzling and brushing Vegetable oil, for grill 2 hoagies or soft baguettes (each 12 inches), split 4 ounces thinly sliced provolone
Directions
With the side of a heavy knife, mash garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl and stir in mayonnaise, vinegar, capers, and basil.
Heat grill to high for both direct and indirect cooking. Drizzle bell peppers, onion, and Broccolini lightly with olive oil; season with salt and pepper. Brush grates with vegetable oil. Grill vegetables over direct heat, turning occasionally, until charred in places and crisp-tender, 8 to 9 minutes for peppers and onions; 4 to 5 minutes for Broccolini. Transfer to a plate; tent with foil.
Brush bread with olive oil and grill, cut-sides down, until lightly toasted, about 1 minute. Flip bread and move to indirect heat. Add cheese to one side, cover grill, and melt, 2 to 3 minutes. To serve, layer vegetables over melted cheese and spread other sides of bread with caper sauce. Cut each baguette in half to serve.
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All Reviews for Summer-Veggie Melts with Caper Sauce
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All Reviews for Summer-Veggie Melts with Caper Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
