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Use the longest Grilled Wisconsin Potato Steaks as the “bread” for these sandwiches of bistro-style grilled vegetables, and finish them off with a sprinkling of full-flavored cheese.
Yield: 4 open-faced sandwiches or 8 side dish servings
• 4 medium Japanese eggplants (or small regular eggplants), sliced lengthwise ½-inch thick
• 1 medium Zucchini, sliced lengthwise ¼-inch thick
• 1 medium Yellow summer squash, sliced lengthwise ¼-inch thick
• 1 medium Sweet red or orange pepper, seeded and quartered
• 1/3 cup Olive oil
• 1 small Onion, sliced ½-inch thick
• To taste Salt, black pepper
• ¼ to 1/3 cup Bottled vinaigrette salad dressing
• 1 recipe Grilled Wisconsin Potato Steaks (recipe above), prepared through Step 4
• 4 Tbsp. Grated Gruyere, Aged Gouda, Homestead-style cheese or shredded Fontina, optional
1) Brush eggplant, zucchini, squash and sweet peppers with some of the olive oil.
2) Skewer onion slices through the sides onto a long metal skewer; brush with some olive oil. Season vegetables with salt and pepper.
3) On uncovered grill, grill vegetables over medium coals for 6 to 7 minutes. Turn; cook another 4 to 5 minutes. [If some of vegetables cook faster than others, move to a cooler corner of the grill while completing the recipe.]
4) Place prepared Grilled Wisconsin Potato Steaks on grill; cook “steaks” and vegetables for 2 to 2-1/2 minutes or until all are tender.
5) Drizzle the eight largest Grilled Wisconsin Potato Steaks with vinaigrette; top with the grilled vegetables.
6) If desired, top each with ½ Tbsp. of the grated cheese.
7) Serve two open-faced sandwiches per person, using smaller “steaks” on the side. Or, serve one open-faced sandwich as a side to grilled meat or poultry.
Wisconsin Potato & Vegetable Growers Association
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