Grilled Summer Squash, feta, and Pickled Red Onion Sandwich Recipe

To me, summertime means eating all the fresh vegetables and herbs that I can get my hands on. And sometimes I crave summer food during the fall. So while creating this recipe, I wanted to pack in as many of my favorite summer flavors into one sandwich as possible.

The slightly sweet yet salty grilled summer squash provide a “meaty” texture while the feta and pickled red onions give the sandwich a nice tangy bite. The herby mayo, while rich in its purest form, brings a bright and herbaceous note which helps to balance out the flavors of this summertime treat.

If I had to bring one sandwich to a picnic for the rest of my life, this one would surely be it.

Grilled Summer Squash, feta, and Pickled Red Onion Sandwich Recipe

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 -6 Servings

Cuisine: Perfect Picnic Sandwiches

Ingredients Method

Ingredients

  

• 3 medium summer squash cut lengthwise
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 cup feta crumbled
• 1/4 cup pickled red onions
• 1/2 cup mayonnaise
• 1 tbsp fresh mint julienned
• 1 tbsp parsley chopped
• 1 tbsp basil julienned
• 1 cilantro chopped
• 2 lemon wedges
• 1 large baguette
• salt and pepper

Method

 

1. Combine sliced summer squash with olive oil, balsamic vinegar, salt and pepper and set aside. Meanwhile, mix mayo with mint, parsley, basil, cilantro, and the juice from 2 lemon wedges - set aside.
2. Over a hot grill, cook summer squash until al dente - just enough so that the squash isn't soggy but is still cooked through.
3. Slice open baguette and smear both sides evenly with the herb-packed mayo. Next, add a layer of the grilled summer squash and evenly distribute the pickled red onions.
4. Next, crumble the feta over the squash and onions so that each potential bite looks perfect.
5. Gently close the baguette and cut it into desired sandwiches.
6. You can typically get anywhere from 4-6 sandwiches depending on the baguette size and how hungry you are.