California Grilled Cheese and Vegetable Sandwich

Serves 8

2 tbsp. white wine vinegar

2 tsp. olive oil

2 tbsp. orange juice

2 tsp. fresh thyme

4 pieces focaccia bread (5" square or round) or French roll or Kaiser roll

1 large red bell pepper, sliced into rings (12 slices)

1 large yellow pepper, sliced into rings (12 slices)

1/2 lb. eggplant, sliced into 12 slices

2-3 yellow squash, sliced into 8 slices

1-2 zucchini, sliced into 8 slices

2 green onions

4 oz. California mozzarella cheese, sliced into 8 slices

4 oz. California Cheddar cheese, sliced into 8 slices

2 cups mixed salad greens


In small bowl, whisk together vinegar, oil and orange juice; add thyme. Brush vegetables with dressing; place on grill rack 4-6" from coals. Grill until softened and slightly browned, turning once. Slice each focaccia horizontally to create a top and bottom for each sandwich; place on grill briefly until warm and toasted. Divide ingredients equally among 4 slices of focaccia; top with remaining focaccia halves. Slice each sandwich on the diagonal, creating 2 triangles.

Recipe courtesy of

Good to Know: Bravo Farms Silver Mountain, Bravo Farms Tulare Cannon Ball, Bravo Farms Daisy and Fiscalini San Joaquin Gold Cheddar are California cheeses that are recommended for this recipe.