Grilled Eggplant Banh Mi Sandwich

Great vegan dinner. I added a little soy and honey to the peanut butter mixture. SO GOOD!

Modifications I made, and would make again: 1) Instead of jalapeño, I sprinkled some cayenne pepper, black pepper and Sriracha hot sauce for spice. Modifications I would make next time: 1) The julienned carrots did not pick-up much of the flavor from the rice vinegar mixture (if any). I would make thin slices of carrot with a potato peeler and marinate overnight. 2) This was a tasty sandwich, but if you eat meat, I think a little bit of grilled ham would go a long way towards bringing all of the flavors together. 3) I would make sure to cut the cucumber lengthwise, I cut it in coins and they kept slipping out of the sandwich.

This was very yummy! I did make a few minor modifications. I made ribbons with a vegetable peeler for the carrots because I thought the texture would be better and the ribbons did work well. I thought the julienne wouldn't stay in the sandwich and would be too much crunch. I also grated the fresh ginger rather than mincing to incorporate it better into the peanut spread and seasoned the bread and the eggplant with salt and pepper. It was delicious and a nice addition to my vegetarian rotation. I served it with the microwaved sweet potato chip recipe from cooking light (minus the rosemary) and they were a great side for the flavors of the sandwich. Will definitely make it again!