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Grilled Mediterranean Vegetable Sandwiches





Total Time
30 mins

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

 

This recipe, and others like it, can be found in the article “40 Sandwich Ideas That Will Make Lunchtime More Exciting.”

su-Grilled Mediterranean Vegetable Sandwiches




Victor Protasio

 1/4 cup mayonnaise
 2 garlic cloves, minced
 1/2 teaspoon lemon juice
 2 small zucchini, thinly sliced lengthwise
 2 portabella mushrooms, sliced 1/4 in. thick
 1 eggplant (14 oz.), sliced 1/4 in. thick
 2 tablespoons olive oil
 1/2 teaspoon kosher salt
 3/4 of a 1-lb. ciabatta loaf, split horizontally
 2 ounces feta cheese, crumbled (1/2 cup)
 2 medium tomatoes, sliced
 2 cups baby arugula
Step 1
1

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

Step 2
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
3

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

Step 4
4

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

0 servings

Serving size

Amount per serving
Calories421
% Daily Value *
Total Fat 30g39%

Saturated Fat 6.5g33%
Cholesterol 18mg6%
Sodium 711mg31%
Total Carbohydrate 31g12%

Dietary Fiber 6g22%
Protein 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.