Grilled Ganja Veggie Sandwich
This is one healthy and delicious sandwich, packed with fresh grilled veggies and cannabinoids !
Ingredients
1/4 cup canna-mayonnaise ( see recipe below)
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup canna-olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
4 6-inch focaccia bread pieces
1/2 cup crumbled feta cheese
Directions
1 In a mixing bowl blend the canna-mayo, minced garlic, and lemon juice then just set aside in the refrigerator to cool.
2 Next preheat the grill on high while you get the veggies ready.
3 Now brush the vegetables with canna-olive oil on each side and brush the grate with canna-oi as well to get all the flavors.
4 Place the veggies are the grill and cook for about 3 minutes, turn, and cook for another 3 minutes, keeping in mind some veggies take a bit longer than others.
5 Once done remove from grill and set aside on an plate.
6 Next spread the canna- mayonnaise mixture on the cut sides of the bread and sprinkle with feta cheese.
7 Place the bread on the grill cheese side up and cover with lid for 2 to 3 minutes until the bread is warm and the cheese is melting.
8 Don't let the bottoms of the bread burn and then remove from grill and layer with the vegetable, top with another piece of bread or enjoy as open face style.
Marijuana Mayonnaise
Ingredients
1 cup CannaOil
3 egg yolks
1 teaspoon fresh lemon juice
1 teaspoon white vinegar
½ teaspoon Dijon mustard
pinch sea salt
Directions
1Whisk egg yolks, lemon juice, salt, vinegar and mustard together thoroughly.
2Add your Cannaoil slowly to the mixture while whisking constantly.
3Continue Whisking until the mayonnaise begins to thicken. (you can add a few drops of water if it gets too thick.)
4For long term storage place mayonnaise in a airtight container. Chill in the refrigerator.
This is one healthy and delicious sandwich, packed with fresh grilled veggies and cannabinoids !
- Prep: 30 mins
- Cook: 20 mins
Ingredients
1/4 cup canna-mayonnaise ( see recipe below)
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup canna-olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
4 6-inch focaccia bread pieces
1/2 cup crumbled feta cheese
Directions
1 In a mixing bowl blend the canna-mayo, minced garlic, and lemon juice then just set aside in the refrigerator to cool.
2 Next preheat the grill on high while you get the veggies ready.
3 Now brush the vegetables with canna-olive oil on each side and brush the grate with canna-oi as well to get all the flavors.
4 Place the veggies are the grill and cook for about 3 minutes, turn, and cook for another 3 minutes, keeping in mind some veggies take a bit longer than others.
5 Once done remove from grill and set aside on an plate.
6 Next spread the canna- mayonnaise mixture on the cut sides of the bread and sprinkle with feta cheese.
7 Place the bread on the grill cheese side up and cover with lid for 2 to 3 minutes until the bread is warm and the cheese is melting.
8 Don't let the bottoms of the bread burn and then remove from grill and layer with the vegetable, top with another piece of bread or enjoy as open face style.
Marijuana Mayonnaise
Ingredients
1 cup CannaOil
3 egg yolks
1 teaspoon fresh lemon juice
1 teaspoon white vinegar
½ teaspoon Dijon mustard
pinch sea salt
Directions
1Whisk egg yolks, lemon juice, salt, vinegar and mustard together thoroughly.
2Add your Cannaoil slowly to the mixture while whisking constantly.
3Continue Whisking until the mayonnaise begins to thicken. (you can add a few drops of water if it gets too thick.)
4For long term storage place mayonnaise in a airtight container. Chill in the refrigerator.
