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Grilled Mediterranean Vegetable Sandwiches





Total Time
30 mins

Sunset reader Rebecca Jansen of Snohomish, Washington, won us over with this Mediterranean-inspired vegetable sandwich that cooks entirely on the grill.

su-Grilled Mediterranean Vegetable Sandwiches




Victor Protasio

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories421
% Daily Value *
Total Fat 30g39%

Saturated Fat 6.5g33%
Cholesterol 18mg6%
Sodium 711mg31%
Total Carbohydrate 31g12%

Dietary Fiber 6g22%
Protein 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.