I've been on a grilling spree.

Pork kebabs. Spicy sirloin steak. Veggie sandwiches. And that was all just last week.

Want to make the veggie sandwiches, too? I thought so. And even though it's October and starting to get a smidge colder (yeah, baby...), you can make this inside on a grill pan with practically the same results.

Three main components. Bread. Grilled veggies. Something to hold it together.

For the bread, I used some focaccia I made that day, but you can buy a focaccia loaf, ciabatta rolls, or even regular sandwich bread. As long as the bread is somewhat sturdy, you should be fine. Just brush it with olive oil, maybe a little salt, and toast/grill it a bit. Mmmm, crunchy.

Veggie time. I used yellow squash, red onions, and roasted red peppers. You could also use zucchini, eggplant, tomatoes, bell peppers, or anything else you'd like. I only grilled the squash and onions since the roasted red peppers are already, well... roasted. Same with tomatoes if you use those. Not every vegetable needs to hit the grates. The main thing is to brush the sliced veggies with olive oil and season with salt and pepper.

I grilled these over fairly high heat (along with a few thin slices of chicken) for three-ish minutes on each side. Cook them to your desired grilliciousness. And you can't see, but I dropped two squash slices and one onion ring through the grates. Oops.

Go ahead and gather all of your ingredients in one place once you're ready to actually assemble the sandwiches, because once you start, your hands will become extremely greasy and lickable, i.e. not the best for touching drawer knobs and refrigerator handles.

The glue. You want something on both sides of the sandwich to keep everything inside. I used pesto and provolone. Cheese is always good. Mayo is fine. Avocado is scrumtrulescent (James Lipton, anyone?). So layer on some flavor (pesto), slap on some cheese (awesome), stack up your veggies and stuff, press down, wrap in foil (if you want but it's not necessary), and grill it a little again just to melt the cheese and bring everything together.

Okay, I realize there's no cheese in this picture. Yeah, I forgot about it until right before we ate. And, no, I didn't actually regrill these like I just told you to do. If I had more then eight minutes to eat dinner this particular evening, I totally would've done that. But even though the cheese was cold and the sandwich wasn't grilled, it was still pretty stinkin' awesome.