Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

This Story Originally Appeared On sunset.com


Credit: Victor Protasio

Recipe Summary

30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.

  • Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes.

  • Grill bread cut side down just until grill marks start to appear, 2 minutes.

  • 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

421 calories; calories from fat 65%; protein 10g; fat 30g; saturated fat 6.5g; carbohydrates 31g; fiber 6g; sodium 711mg; cholesterol 18mg.