Have you ever made grilled cheese on the grill? Shawn and I were joking around the other day and randomly came up with the idea when I was trying to decide what to make for Kitchen PLAY’s “30 Days of Outdoor Dining” event and, honestly, I’m not sure why it isn’t done more often! It was surprisingly uncomplicated, super fast (literally one minute!), and really, really good. The bread gets nice and crispy, and the slight smoke flavor that infuses the sandwich and gives it an undeniable summer-like taste.
As the days get shorter and the evenings start to get that fall chill to them, I’m making an effort to squeeze in every last little bit of grilling that I want to do. These grilled vegetable sandwiches are an old favorite that I had forgotten about until recently. I’m really happy that I remembered them though, because they’re super simple to make and are full of fresh summertime flavors.
These sandwiches were inspired by a lunch that I had years ago at Old Ebbitt Grill in Washington, DC. It was before I really started to get interested in cooking (between work and grad school and planning my wedding I had enough to concentrate on), but I remember making the sandwich for dinner just a few nights later in my tiny little apartment kitchen — it might actually have been the first time I ever tried to recreate a restaurant meal at home! The sandwiches have evolved over the years and my memory of the original has gotten fuzzy – I only remember the portobello, pita, and fresh basil — but they are every bit as delicious as I remember them being.