This Italian-style grilled veggie and cheese sandwich is a super 'hero' of a 'hoagie' by any standard. Recipe by Chef Michael Smith.

Grilled Italian-Cheese-Vegetable Sandwich

Grilled Vegetables:

2 zucchini, thinly sliced lengthwise
2 yellow squash, thinly sliced lengthwise
2 vidalia onions, sliced 1/4-inch thick
Salt and pepper, to taste
2 plum tomatoes, cut in half and roasted
1/2 cup olive oil
3 tablespoons balsamic vinegar

 

Mayonnaise:
1 cup fresh basil leaves
1/4 cup extra virgin olive oil
1 cup mayonnaise
1 clove garlic, smashed
1/2 lemon, juiced

 

Cheese:
Oil for deep frying
1 pound Wisconsin Mozzarella or Provlone cheese, cut in 4 thick slices
1/4 cup all-purpose flour
2 large eggs, well beaten
1/2 cup dry bread crumbs

4 pieces ciabatta or other soft white roll, split
2 cups arugula, washed and dried

1. For Grilled Vegetables: Season squash and onions with salt and pepper. Grill until tender, turning once. Marinate grilled vegetables and tomatoes for 1 hour in mixture of olive oil and balsamic vinegar.
2. For Mayonnaise: Mix basil and extra virgin olive oil in blender or food processor until finely chopped. Add mayonnaise, garlic and lemon juice; blend until smooth. Set aside.
3. For Cheese: *Heat oil to 350°F (175°C). Coat cheese slices all over with flour. Then dip in egg and coat all over with bread crumbs. Deep fry each slice for 1 1/2 to 2 minutes or until coating is deep golden brown. Place on paper towel to drain.
4. For Final Preparation: Generously spread cut sides of ciabatta with mayonnaise mixture. Place vegetables and arugula on bottom halves. Place a cheese slice over arugula, and place bread top over cheese.

Makes 4 servings.

*You can omit frying of cheese and just use as is on sandwich.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.