Grilled Vegetable Sandwiches
The key to perfect grilled vegetables is to make sure they are branded with grill marks on the outside and just cooked through inside. The grill should be medium-high so the vegetables can cook evenly. To vary the sandwiches, try grilled onion slices, portabella mushrooms or even peeled avocado halves. Use any flavored mayonnaise or pesto to spread on the bread; think garlic, red pepper, or basil mayonnaise. Vary the fresh mozzarella with Italian burrata, goat cheese, brie or pepper jack. Serve these warm and grilled on a grill pan or at room temperature.
3 Japanese eggplants, sliced into 1/2-inch thick length pieces
3 zucchinis, sliced into 1/2-inch thick length pieces
2 red peppers, peeled, seeded and sliced into 1/2-inch thick length strips
1 pound fresh mozzarella cheese, cut into 1/2-inch slices
3/4 cup favorite basil or sun-dried tomato pesto
6 large sour dough or French rolls, cut in half
1. Prepare the barbecue for medium-high heat grilling. Spray the eggplant and zucchini slices with olive oil and grill on each side for about 3-4 minutes or until the vegetables have grill marks and feel soft. Remove to a side platter.
2. Arrange the peppers and cheese slices on plates or wax paper so you can easily assemble.
3. Spread each roll half with a tablespoon of pesto. Place the eggplant on top of the bread and then continue to layer with the zucchini, peppers and cheese. Sprinkle with salt and pepper. Place the top on the bread and cut in half, if desired. Toothpicks work well to hold it together. Store in an airtight container or air-tight plastic bags until serving.