Victor Protasio

YieldsServes 4
AuthorRebecca Jansen, Snohomish, WA,
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.

Grilled Mediterranean Vegetable Sandwiches