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.