And good for you.
Got both for you today.
I know, right?
No, I wasn't abducted by aliens. Or hit in the head. Didn't receive a bad report from my doctor.
Summer's cranked up full blast and we're livin' out the garden.
I'm not sure where this sandwich originates from. It's something we used to serve for luncheons when I worked at a cooking school/catering business. The ladies loved it.
Know what? It's hearty enough to please dudes too.
Colorful. Tasty. Surprisingly filling. One of my summer favs. It's fun to set all of the grilled vegetables out on a large platter and do a "make your own."
Little tip: the herbed mayo and grilled bread totally make it.
Grilled Vegetable Sandwich w/ Herbed Mayo
1 Japanese eggplant sliced lengthwise about 1/4" thick
1 small zucchini sliced lengthwise about 1/4" thick
1 small yellow squash sliced lengthwise about 1/4" thick
1 small red onion cut into rings
2-3 Portobello caps
extra virgin olive oil
salt & pepper
1 loaf crusty bread, cut into 1/2" slices
red leaf lettuce
1 large roasted red pepper, sliced lengthwise (I use jarred)
Herbed Mayo (below)
Heat a grill or grill pan. Lay all the vegetables on a large sheet pan. Drizzle with olive oil and season with salt and pepper. Flip all slices, drizzle with more olive oil and season with salt and pepper. Grill until the vegetables are tender and have grill marks. When the vegetables are almost done, drizzle a little olive oil on the slices of bread and grill on both sides.
Slice the Portobellos. Spread mayo the slices of bread. Assemble the sandwiches with the grilled vegetables, lettuce, and roasted red pepper.
1 clove garlic
about 3/4 c mayonnaise
juice of 1/2 lemon
a few drops of hot sauce
2 Tbsp thyme leaves
2 Tbsp flat leaf parsley
2 Tbsp chopped chives
For a smooth spread, smash the garlic and add it, along with the rest of the ingredients to a food processor. Pulse until smooth.
Or, mince the garlic and add to a bowl with the rest of the ingredients. Stir to combine.
Best of made a few hours ahead.