Victor Protasio
Total Time
30 Mins
Serves 4

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

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula.

Ratings & Reviews

cmitch's Review

July 26, 2013
this sandwich is so delicious! I have substituted red bell peppers, fontinella cheese, blue cheese. every combination tastes great with the spread of mayo,garlic and lemon juice. yum!

brianneM13's Review

July 04, 2013
Use a smaller, fresh eggplant so it won't be bitter. We left out the feta/garlic mayo and subbed in goat cheese and homemade pesto! Delicious! My husband had the sandwich and I made a grilled veggie tower by stacking layers with a layer of cheese and pesto in the middle, sans bread to save on carb calories! Quick, easy summer night recipe!

mzlisaD's Review

August 31, 2012
Wow, so easy and delicious! Didn't have arugula and don't think that mattered much. Also, you could substitute regular mushrooms and think it would still be great.

CLdiva's Review

July 22, 2012
Excellent summer sandwich for those meatless days.

sarahowens's Review

June 09, 2012
We just loved this. The grilled vegetables make a wonderful summer sandwich for me, a girl who just can't get into burgers. The garlic mayo went so well with the zucchini, eggplant and mushrooms. This will definitely be a go to meal for me/us this summer. I love how easy it was to prepare, and how quick it was too.