Grilled Mediterranean Vegetable Sandwich

102 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    3 h
Recipe by  CHRIS M

“Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
  3. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  4. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

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Reviews (102)

Rate This Recipe
SLAPPYSMOM
75

SLAPPYSMOM

This is truly a gourmet sandwich!!! I prepared the veggies a day in advance and was glad that I did because it gave the peppers a chance to release some of their juices which I then drained off. I also layered sauteed red onion on the sandwich and added chopped fresh basil to the mayo mixture. Very flavorful and will definitely make again.

JENNIFER CORR
62

JENNIFER CORR

Another great recipe! This went over big at a baby shower. Everyone is asking for the recipe. I did make one sandwich with olive oil instead of the mayo and garlic spread and it was wonderful as well. Some hints: You can buy roasted red peppers in the jar at the store which saves a lot of time. Also, slice the eggplant fairly thick. I sliced it too thin to start and it stuck to the cookie sheet when I roasted it. I will make this over and over and over!

MANDT2
49

MANDT2

This was SO GOOD!!! I used Terri McCarroll's "Focaccia Bread" recipe (from this site). I added fresh herbs (garlic, parsley, sage, oregano, basil, and rosemary) to the bread dough. For the grilled veggies I used a sliced Portabello mushroom, fresh green pepper, Walla Walla sweet onions, and some frozen red and yellow pepper slices. The eggplant and mushroom were oven roasted, as described in the recipe, except that I used an olive oil spray (quicker and easier than brushing with oil). The sliced onion and pepper were quickly stir fried in a non-stick pan, also lightly coated with an olive oil spray. I used low-fat mayo, to round out this healthy and delicious sandwich. (I was skeptical about whether I'd like grilled eggplant, but found it was fabulous). Give this sandwich a try, and it will make a believer of you, too!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 48.3 g
  • 16%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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