Gridiron Grilled Veggie Sandwiches
Servings: 0
Ingredients
- 1 1 pound eggplant trimmed and sliced 1/4 inch thick, lengthwise
- 1/2 teaspoon salt
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon or grainy mustard
- 5 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1 sweet onion peeled, trimmed and cut into 1/4-inch rings (about 5)
- 1 12 ounce large zucchini trimmed and sliced 1/4 inch thick, lengthwise
- 2 loaves 1 lb each roasted garlic or traditional oval bread (unsliced)
- 1 cup jarred pesto
- 7 - 8 ounces smoked or traditional mozzarella cheese sliced
- 1 jarred roasted red peppers
Instructions
- Heat grill or grill pan to medium-high. Spread eggplant slices on a sheet of paper towels and sprinkle with 1/4 tsp of the salt. Set aside to drain. Blot with paper towels.
- In a small bowl, blend remaining 1/4 tsp salt, the vinegar and mustard. While whisking, add oil in a thin stream. Whisk in pepper.
- Brush eggplant and onion with some of the dressing and grill 4 minutes per side, turning once. Remove to a platter. Brush zucchini with dressing and grill 3 minutes per side, turning once (this may need to be done in batches). Transfer to platter. Refrigerate overnight.
- Heat oven to 350 degrees. Slice bread lengthwise in half. Spread each cut side with 1/4 cup of the pesto. Divide eggplant slices between loaves. Top with zucchini, onion, cheese and roasted peppers. Replace top crusts and wrap loaves in foil.
- Bake at 350 degrees for 20 minutes, weighing down with a cast-iron skillet or foil-wrapped brick. Unwrap loaves and bake an additional 10 to 15 minutes, until cheese is melted and sandwiches are warm throughout. Cut each loaf into 8 slices.
Notes
Recipe By: Family Circle Magazine
Serving Size: 16
Serving Size: 16
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