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Great Grilled Vegetable Sandwich


  • 1 Japanese eggplant, sliced on an angle in half-inch thick slices

  • 1 small zucchini, sliced on an angle in 1/2-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 (EVOO)

  • Salt and pepper

  • 8 slices crusty peasant style bread, cut 1/2-inch thick

  • 4 pieces red leaf lettuce

Herbed Mayonnaise:

  • 3/4 cup mayonnaise

  • 1/2 lemon, juiced

  • A few drops hot sauce

  • 1 garlic clove, crushed and skin removed

  • 2 tablespoons thyme leaves

  • 2 tablespoons flat leaf parsley leaves

  • 2 tablespoons chopped chives


Using a pastry brush, brush EVOO 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 EVOO and grill on both sides. To make mayonnaise, combine all ingredients in a food processor and pulse. To assemble, slice portobellos into quarter-inch slices, spread both sides of the grilled bread with herbed mayonnaise, then top with one slice each of grilled vegetables and a quarter of the mushrooms. Finish off with lettuce and top with remaining piece of bread.