Grilled Mediterranean Vegetable Sandwiches
Victor Protasio
Sunset reader Rebecca Jansen of Snohomish, Washington, won us over with this Mediterranean-inspired vegetable sandwich that cooks entirely on the grill.
How to Make It
Step 1
1
Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.
Step 2
2
Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes.
Step 3
3
Grill bread cut side down just until grill marks start to appear, 2 minutes.
Step 4
4
Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula.
Ingredients
1/4 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon lemon juice
2 small zucchini, thinly sliced lengthwise
2 portabella mushrooms, sliced 1/4 in. thick
1 eggplant (14 oz.), sliced 1/4 in. thick
2 tablespoons olive oil
1/2 teaspoon kosher salt
3/4 of a 1-lb. ciabatta loaf, split horizontally
2 ounces feta cheese, crumbled (1/2 cup)
2 medium tomatoes, sliced
2 cups baby arugula
Directions
Step 1
1
Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.
Step 2
2
Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes.
Step 3
3
Grill bread cut side down just until grill marks start to appear, 2 minutes.
Step 4
4
Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula.
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