Summer-Veggie Melts with Caper Sauce

Summer-Veggie Melts with Caper Sauce
Photo: Con Poulos
Prep Time:
30 mins
Total Time:
45 mins

A colorful mix of grilled vegetables—bell peppers, onion, and Broccolini—is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting cheese, melds it all together. The final touch to take this vegetarian sandwich masterpiece over the top is a generous smear of a zesty basil-caper aioli.


  • 1 small clove garlic, peeled and chopped

  • Kosher salt and freshly ground pepper

  • ½ cup mayonnaise

  • 2 teaspoons sherry vinegar

  • 2 tablespoons capers, drained and roughly chopped

  • ¼ cup fresh basil leaves, roughly chopped

  • 2 bell peppers, cored, seeded, and cut lengthwise into sixths

  • 1 red onion, cut into ½-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


  1. 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.

  2. 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.

  3. 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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