With so many customers seeking meatless menu options during Lent, seafood, grilled vegetables and grilled cheese ideas sound mighty appetizing. Rising to the Lenten menu challenge, Weber Grill locations in Chicago, Schaumburg and Lombard, IL, offer a Lenten Menu available every day for lunch, dinner and carryout. Chef Larry Donahue’s lunch menu this year features two seasonal sandwiches—a Wood-Fired Crab Cake Sandwich ($12.50) and a Blackened Catfish Sandwich ($12). Both are built with lettuce, tomato, onion and lemon aioli, and served on cornmeal-dusted Parker House buns. Dinner entrees include Grilled Caribbean Arctic Char with citrus marinade, couscous, roasted peppers and mango pineapple mojo ($22.50).

Check out these other meatless sandwich inspirations from the Restaurant Hospitality recipe archives:

• Salmon BLT, chef Jose Gutierrez, River Oaks, Memphis, TN
• Maine Lobster Sandwich, Oceanique, Evanston, IL
• Vegetarian Croissant, The Bongo Room, Chicago
• Grilled Cheese for Grown-ups, Marco’s Café, Portland, OR
• Focaccia with Roasted Eggplant, Sun-Dried Tomatoes and Asiago, Greens Restaurant, San Francisco
• Fresh Avocado Grilled Cheese Sandwich, Stephanie’s on Newbury, Boston
• Grilled Tuna Nicoise Sandwich with Poached Egg
• Grilled Mahi-Mahi Sandwich with Cajun Remoulade