SANDWICHED INTO YOUR MENU.

Here are two hearty sandwiches - one is filled with grilled veggies and chicken and flavored with dill; the other features fish chunks, veggies and a garlicky scampi butter baste. Serve these sandwiches on toasted rolls to sop up the delicious juices.

8 slices coarse-grained white bread, cut 1-inch thick, toasted

Dill Butter Baste

1 medium eggplant, cut lengthwise in 1/4-inch-thick slices

1 medium zucchini, cut lengthwise in 1/4-inch-thick slices

1 medium sweet red bell pepper, cut in wedges

1 medium red onion, cut in 1/4-inch-thick slices

12 ounces boneless, skinless chicken breasts

Lightly brush 1 side of each slice of toasted bread with Dill Butter baste; set aside.

Place vegetables on an oiled rack of an outdoor grill or a broiler pan.

Cook on preheated grill or under preheated broiler 3 to 4 inches from heat until nearly crisp-tender, about 3 minutes longer. Remove and place on a large cutting board; set aside.

Pierce chicken on both sides with fork tines. Place chicken on a rack; cook 3 to 4 minutes; turn and brush with remaining Dill Butter Baste; cook until chicken is no longer pink, about 4 minutes longer; remove to cutting board. Slice vegetables and chicken into large pieces; place in a serving bowl.

For each serving, place 2 pieces of reserved bread on a serving plate; top with chicken and vegetables; serve with a knife and a fork. Makes 4 servings.

DILL BUTTER BASTE: In a bowl of a food processor fitted with a metal wing blade, process 1/3 cup packed dill sprigs, 1/2 teaspoon grated lemon peel and 2 tablespoons chopped red onion until finely chopped. Add 1/4 cup (1/2 stick) softened, butter; 3/4 teaspoon salt and pinch of black pepper; process until smooth. In a small saucepan, melt butter mixture over low heat about 2 minutes to blend flavors; stir in 2 tablespoons balsamic vinegar; remove from heat. Makes 1/3 cup.

NUTRITION INFORMATION PER SERVING: 400 calories; 14 grams fat; 27 grams protein; 42 grams carbohydrates.

FISH AND VEGETABLE KEBABS SANDWICH WITH SCAMPI BUTTER

4 (6-inch long) crusty hero rolls, cut in halves lengthwise

Scampi Butter Baste

1 pound firm fish steaks (such as cod, monk, tilefish OR tuna), bones removed and cut in 1-inch chunks

1 package (10 ounces) fresh mushrooms, stems removed

1 medium yellow squash, halved lengthwise and cut in 1-inch chunks

1 medium green bell pepper, cut in 1-inch chunks

2 cups shredded romaine lettuce leaves

Lightly brush cut sides of rolls with Scampi Butter Baste; set aside.

On 8 (10-inch) metal skewers, thread fish, mushrooms, yellow squash and pepper, dividing evenly. Place skewers on a rack of a grill or a broiler pan.

Brush with Scampi Butter Baste and cook 3 to 4 inches from heat until fish is partially cooked, about 4 minutes. Rotate skewers; brush with remaining Scampi Butter Baste; cook until fish is opaque but still moist, about 4 minutes longer.

For each serving, place 1 reserved roll on a serving plate; remove vegetables and fish from 2 skewers and place on bottom portion of roll; top with 1/2 cup shredded lettuce; serve with a knife and a fork. Makes 4 servings.

SCAMPI BUTTER BASTE: In a bowl of a food processor fitted with a metal wing blade, process 1/2 cup packed fresh parsley leaves and 1 large clove garlic until finely chopped. Add 1/2 stick (1/4 cup) butter, slightly softened, 1/2 teaspoon salt and pinch ground red pepper; process until smooth. In a small saucepan melt butter mixture over low heat about 2 minutes to blend flavors; stir in 2 tablespoons lemon juice; remove from heat. Makes 1/3 cup.

NUTRITION INFORMATION PER SERVING: 413 calories; 14.6 grams fat; 29 grams protein; 42 grams carbohydrate.

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PHOTO

Photo (Color) A sandwich becomes a full-flavored meal when it's stuffed with grilled vegetables and chicken.