Rating: 5 stars
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  • 5 star values: 5

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

Rebecca Jansen, Snohomish, WA
This Story Originally Appeared On sunset.com

Gallery

Credit: Victor Protasio

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.
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