This Summer-Veggie Melts with Caper Sauce Recipe is a grilled and cheesy recipe, which is made with charred bell peppers and Broccolini. It’s a great choice for a summer barbecue, ready in about 30 minutes.
Summer-Veggie Melts with Caper Sauce Recipe 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
How To Make Summer-Veggie Melts with Caper Sauce Recipe
- Make the Caper Sauce: On a cutting board, use the side of a heavy knife to mash the chopped garlic and 1/2 teaspoon of salt into a fine paste. Transfer the paste to a small bowl and stir in the mayonnaise, sherry vinegar, capers, and fresh basil.
- Prep and Grill the Vegetables: Heat your grill to high for both direct and indirect cooking. Drizzle the bell peppers, onion rounds, and Broccolini lightly with olive oil and season with salt and pepper. Brush the grill grates with vegetable oil. Grill the vegetables over direct heat, turning occasionally, until they are charred in places and crisp-tender (about 8-9 minutes for peppers and onions, 4-5 minutes for Broccolini). Transfer to a plate and cover with foil to keep warm.
- Toast Bread and Melt Cheese: Brush the cut sides of the bread with olive oil. Grill the bread, cut-sides down, for about 1 minute until lightly toasted. Flip the bread over and move it to the indirect heat side of the grill. Layer the provolone cheese slices on one side of each baguette. Cover the grill and cook for 2 to 3 minutes, until the cheese is melted.
- Assemble and Serve the Melts: To serve, layer the grilled vegetables over the melted cheese. Spread the caper sauce generously on the other sides of the bread. Place the top on the sandwich, cut each baguette in half, and serve immediately.
Recipe Tips
- How to get the best grill marks? Make sure your grill is preheated and very hot before adding the vegetables. Place them on the grates and avoid moving them for the first few minutes to allow the char lines to form.
- Can I make this without a grill? Yes. You can roast the vegetables on a sheet pan in a 425°F oven for 15-20 minutes, until tender and slightly charred. You can also use a cast-iron grill pan on the stovetop.
- What’s the best bread for this melt? A sturdy but soft roll like a hoagie or a soft baguette is perfect because it holds up to the hearty fillings but is still easy to bite into.
- Can I make the sauce ahead of time? Absolutely! The caper sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors will meld and become even more delicious.
What To Serve With These Veggie Melts
These hearty sandwiches are a meal in themselves, but they pair wonderfully with classic summer sides.
- Kettle-cooked potato chips
- A simple side of coleslaw
- Grilled corn on the cob
- A light pasta salad
How To Store Leftover Veggie Melts
- Refrigerate: These melts are best eaten fresh. If you have leftovers, wrap the sandwich tightly in foil and store in the refrigerator for up to 2 days. The bread will soften over time.
- Reheating: The best way to reheat is to place the foil-wrapped sandwich in a 375°F oven for about 10 minutes, or until warmed through and the bread has crisped up again.
Summer-Veggie Melts Nutrition Facts
- Calories: 580 kcal
- Carbohydrates: 60g
- Protein: 20g
- Fat: 28g
- Saturated Fat: 9g
- Sodium: 1250mg
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is Broccolini and can I substitute it?
Broccolini is a hybrid vegetable, a cross between broccoli and Chinese kale. It has long, thin stalks and small florets. If you can’t find it, you can substitute with asparagus spears or tender-stem broccoli.
Can I add a protein to this sandwich?
Yes, this would be delicious with some grilled chicken breast or even some good-quality canned tuna mixed into the vegetables before assembling.
What other vegetables would work well?
Thick slices of zucchini, yellow squash, or eggplant would be fantastic additions. Just grill them along with the other vegetables until tender.
Try More Recipes:
- I Tried Martha Stewart’s Corned Beef and Cabbage, and It Made the House Feel Full Again
- Shredded Beef Chuck Roast Recipe
- Buffalo Chicken Sandwiches Recipe
Summer-Veggie Melts with Caper Sauce Recipe
Description
A vibrant grilled vegetable sandwich with melted provolone and a zesty caper-basil mayonnaise on toasted hoagie rolls.
Ingredients
Instructions
- Mash garlic and salt to a paste; stir into mayonnaise with vinegar, capers, and basil to make the sauce.
- Grill sliced peppers, onion, and Broccolini until charred and tender.
- Toast the split baguettes on the grill.
- Top one side of each baguette with provolone and melt on the grill.
- Layer the grilled vegetables over the cheese.
- Spread the caper sauce on the other side of the baguettes.
- Assemble the sandwiches, slice in half, and serve immediately.
Notes
- A water bath in the oven can prevent the cheesecake from cracking.
- Using room-temperature ingredients for the filling is crucial for a smooth, non-lumpy texture.
- Do not overbake; the center should still be slightly jiggly when you remove it from the oven.
- For the cleanest cuts, chill the bars thoroughly and use a long, sharp knife, wiping the blade clean between slices.
Summer-Veggie Melts with Caper Sauce Recipe