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RECIPE: Grilled Veggie Sandwich
- Yield: Serves 4
Description
Soft focaccia bread layered with grilled eggplant, sweet charred bell pepper, caramelized red onion, peppery arugula, and garlic-lemon aioli. The vegetables are grilled until tender and smoky, then stacked high for a satisfying summer sandwich.
Ingredients
Units
Scale
- 1/3 cup mayonnaise
- 1–2 cloves garlic, finely minced
- 1 Tbsp lemon juice
- Kosher salt
- 1 medium eggplant, sliced crosswise into 1/2-inch rounds
- 1 red bell pepper
- 1 red onion, peeled and sliced crosswise into 1/2-inch rounds
- Olive oil
- Freshly ground black pepper
- 1 loaf focaccia bread, halved horizontally (or 4 ciabatta rolls)
- 1–1 1/2 cups baby arugula
- Aged balsamic vinegar for drizzling
Instructions
- Preheat the grill to medium-high heat. Whisk together the mayonnaise, garlic, lemon juice, and a pinch of salt to make the aioli. Set aside.
- Place the eggplant, bell pepper, and onion slices on a sheet pan. Brush generously with olive oil, and season with salt and pepper.
- Start with the bell pepper: Grill over high heat, turning every few minutes, until charred on all sides, about 8 to 10 minutes total. Place in a bowl and cover with a plate (or put in a paper bag). Let steam for 10 minutes, then peel off the charred skin with a paper towel. Remove seeds and slice into strips.
- While the pepper steams, grill the eggplant and onion until softened with nice grill marks, turning once, about 4 to 5 minutes per side.
- Brush the cut sides of the bread lightly with olive oil and toast on the grill, about 1 to 2 minutes.
- Spread the aioli on both cut sides of the bread. Layer with grilled vegetables and arugula. Drizzle with balsamic vinegar. Close the sandwich, slice into portions, and serve.
Notes
- Soft bread like focaccia lets the delicate grilled vegetables shine without overpowering them.
- The aioli can be made the night before for deeper garlic flavor.
- Swap the aioli for arugula pesto for an herbaceous version.
- Other great additions: grilled zucchini, portobello mushrooms, or fresh heirloom tomato slices.
- If you don’t have aged balsamic vinegar (which is thicker and sweeter), reduce regular balsamic in a small saucepan over medium heat for 8 to 10 minutes until syrupy.
- Grill the vegetables ahead of time to assemble sandwiches later or pack for a picnic.
