Grilled Vegetable Sandwiches

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Ingredients

2 medium yellow squash, sliced lengthwise 1/4 inch thick

2 medium zucchini, sliced lengthwise 1/4 inch thick

Kosher salt and freshly ground black pepper

4 scallions, trimmed

1 cup grated Asiago, dry Sonoma Jack, Provolone, or other sharp, dry cheese

2 red peppers, roasted, peeled, and quartered

1 medium eggplant, sliced lengthwise 1/4 inch thick

4 medium portabella mushrooms, wiped clean, stems removed

Four 6-inch lengths crusty French or Italian bread, halved lengthwise

1/2 cup  Sun-Dried Tomato & Olive Spread   

1/3 cup olive oil for brushing the vegetables

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