Grilled Vegetable and Cheese Sandwich
This Grilled Vegetable and Cheese Sandwich is filled with layers of grilled zucchini, eggplant and red peppers seasoned and topped with fresh mozzarella or panella cheese then stuffed into a fresh, warm sandwich roll or bolillo.
Ingredients
- 2 japanese eggplants or small eggplants
- 2 zucchini
- 2 red bell peppers the bottled type will do just fine
- ¼ cup Italian Dressing or Chipotle Mayonnaise If using chipotle mayo, brush the sliced of vegetables with canola oil instead
- 1 bunch fresh spinach
- 1 tablespoon dried Mexican oregano
- 1 teaspoon crushed red pepper (optional)
- salt and fresh cracked pepper to taste
- 4 soft sandwich rolls, bolillos or ciabatta rolls
- 8 oz sliced fresh mozzarella cheese
- 1 cup fresh spinach
Instructions
Directions for Grilled Vegetables with Cheese Sandwiches
- Slice the eggplant and zucchini lengthwise into long slices slightly more than ¼ inch (a mandolin works well for this). Remove stem from red pepper, remove the seeds.
- Very lightly brush veggies with Italian dressing (or canola oil if using chipotle mayo).
- Place veggies on a medium high grill (a grill pan works great and isn’t as messy) Cook vegetables until grill marks appear, but still al dente. Do not over cook, the vegetables should not be soggy.
- Season with herbs, salt and pepper as soon as they come off the grill.
- Dice the eggplant and cut the red pepper into strips to make eating the sandwich easier.
- Layer vegetables on bottom of soft warm rolls, top with sliced mozzarella and fresh spinach leaves. If using Chipotle Mayo, spread mayo on inside of bun.