Summer-Veggie Melts with Caper Sauce

Name: Summer-Veggie Melts with Caper Sauce
Prep time: 30 min
Total time: 45 min
Ingredients: 1 small clove garlic, peeled and chopped; Kosher salt and freshly ground pepper; 0.5 cup mayonnaise; 2 teaspoons sherry vinegar; 2 tablespoons capers, drained and roughly chopped; 0.25 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

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By

Lauryn Tyrell

Updated on May 19, 2021

Summer-Veggie Melts with Caper Sauce — Photo: Con Poulos

Prep Time:

30 mins

Total Time:

45 mins

Servings:

4

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.

Ingredients

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

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.