4
2 ratings

Grilled Summer Squash and Brie Sandwiches

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Grilled Summer Squash and Brie Sandwiches

Use your favorite round country bread for these delicious open-face sandwiches. Cut slices of bread from the center of the loaf and make each about ¾-inch thick so that you'll have wonderfully generous sandwiches.

Click here to see In Season: The Summer of Squash.

Ingredients

  • 2 zucchini or medium-sized yellow squash, cut lengthwise into 1/2-inch-thick slices
  • 2 Teaspoons extra-virgin olive oil
  • 1/2 Teaspoon coarse sea salt
  • 1/4 Teaspoon freshly ground black pepper
  • 4 thick-cut slices round country bread
  • 1 large clove garlic, split
  • 10 Ounces Brie, sliced
  • 1 large tomato, sliced
  • 1 Cup sunflower, radish, or other sprouts

Directions

Preheat a grill on medium-high heat or preheat the broiler. Brush the squash with oil and season with the salt and pepper. Grill or broil, turning once or twice, until tender and nicely browned, 6-8 minutes. Set aside.

Grill or broil the bread until just lightly browned, about 1 minute per side. Rub the bread on both sides with the garlic and then discard the garlic.

Cover the tops of the slices with Brie, place on a cool part of the grill, and cover the grill (or broil) until the cheese is somewhat melted. Top with the grilled squash, tomato, and sprouts. Cut each sandwich in half and serve.

Nutritional Facts
Servings4
Calories Per Serving373
Total Fat22g35%
Sugar2gN/A
Saturated13g64%
Cholesterol71mg24%
Protein18g36%
Carbs28g9%
Vitamin A179µg20%
Vitamin B121µg19%
Vitamin B60.6mg27.8%
Vitamin C30mg50%
Vitamin D0.4µg0.1%
Vitamin E0.7mg3.6%
Vitamin K9µg11%
Calcium220mg22%
Fiber4g17%
Folate (food)96µgN/A
Folate equivalent (total)98µg25%
Folic acid1µgN/A
Iron2mg13%
Magnesium93mg23%
Monounsaturated7gN/A
Niacin (B3)2mg12%
Phosphorus238mg34%
Polyunsaturated1gN/A
Potassium973mg28%
Riboflavin (B2)0.4mg25.1%
Sodium726mg30%
Thiamin (B1)0.4mg26.9%
Zinc2mg15%