Mediterranean-Style BBQ Meat and Vegetable Sandwiches

8 slices of Francisco French Sandwich Bread

1/4 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoon chopped fresh oregano

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh mint

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound boneless/skinless chicken breasts (or steak or pork chops)

1 zucchini, cut into lengthwise strips

1 yellow squash, cut into lengthwise strips

2 red bell peppers halved

1 Portobello mushroom, stemmed

1/2 cup barbecue sauce mixed with 1 tablespoon balsamic vinegar

Directions

Makes: 4 Servings

In a small bowl, whisk together the 3 tablespoons balsamic vinegar, olive oil, oregano, rosemary, mint, salt and pepper. Place the chicken (steak or pork chops) in a shallow bowl. Place vegetables in a separate shallow bowl. Pour half of the marinade over the meat, and the remaining half over the vegetables. Turn to coat. Marinate at room temperature for 15 minutes, or cover and refrigerate up to 8 hours. Grill meat and vegetables over medium-high heat until desired doneness (Chicken 4 to 5 minutes per side, until cooked through, steaks 4 to 6 minutes, pork chops 5 to 6 minutes, until cooked through, vegetables for 3 to 4 minutes per side.) Transfer meat and vegetables to a clean serving platter, and serve barbecue sauce and slices of Francisco French Sandwich Bread.

8 slices of Francisco French Sandwich Bread

1/4 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoon chopped fresh oregano

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh mint

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound boneless/skinless chicken breasts (or steak or pork chops)

1 zucchini, cut into lengthwise strips

1 yellow squash, cut into lengthwise strips

2 red bell peppers halved

1 Portobello mushroom, stemmed

1/2 cup barbecue sauce mixed with 1 tablespoon balsamic vinegar