VEGETABLE SANDWICH RECIPE RECIPES

Name: Great Grilled Vegetable Sandwich
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 servings
Ingredients: 1 Japanese eggplant sliced on an angle in half-inch thick slices; 1 small zucchini sliced on an angle in half-inch thick slices; 1 red pepper cut in quarters lengthwise; 1 small red onion cut into 4 slices; 2 portobello mushroom caps; 1/2 cup extra-virgin olive oil; Salt and pepper; 8 slices crusty peasant style bread cut 1/2-inch thick; 4 pieces red leaf lettuce; Herbed Mayonnaise, recipe follows; 3/4 cup mayonnaise; 1/2 lemon, juiced; A few drop hot sauce; 1 garlic clove, crushed and skin removed; 2 tablespoons thyme leaves; 2 tablespoons flat-leaf parsley leaves; 2 tablespoons chopped chives

GREAT GRILLED VEGETABLE SANDWICH RECIPE | RACHAEL RAY ...

Great Grilled Vegetable Sandwich Recipe | Rachael Ray ... image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 Japanese eggplant sliced on an angle in half-inch thick slices
1 small zucchini sliced on an angle in half-inch thick slices
1 red pepper cut in quarters lengthwise
1 small red onion cut into 4 slices
2 portobello mushroom caps
1/2 cup extra-virgin olive oil
Salt and pepper
8 slices crusty peasant style bread cut 1/2-inch thick
4 pieces red leaf lettuce
Herbed Mayonnaise, recipe follows
3/4 cup mayonnaise
1/2 lemon, juiced
A few drop hot sauce
1 garlic clove, crushed and skin removed
2 tablespoons thyme leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons chopped chives

Steps:

Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
Combine all ingredients in a food processor and pulse.

ROASTED VEGETABLE SANDWICH RECIPE - FOOD.COM

Roasted Vegetable Sandwich Recipe - Food.com image

I first tasted this sandwich at an Italian cafe and it is called "Favorito". An unforgettable sandwich! This recipe is adapted from one I found on the internet.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portabella mushrooms, sliced
3 garlic cloves, crushed
4 tablespoons mayonnaise
fresh basil leaf
1 loaf focaccia bread

Steps:

Preheat oven to 400°F.
Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
Meanwhile, sauté the mushrooms in 1 tablespoon of olive oil until tender.
Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.
Wrap the sandwich in plastic wrap. Place a cutting board on top of it and weigh it down with some canned goods. Allow sandwich to sit for 2 hours before slicing and serving.

Nutrition Facts : Calories 116.2, FatContent 8.1, SaturatedFatContent 1.2, CholesterolContent 2.5, SodiumContent 74, CarbohydrateContent 11, FiberContent 3.8, SugarContent 4.6, ProteinContent 2

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