Ingredients
Grilled Vegetables
- 2 medium (14 ounces / 420 grams) Red Bell Peppers
- 1 medium-large (10 ounces / 275 grams) Zucchini
- 1 slender Globe Eggplant (12 ounces / 340 grams) or two smallish eggplants
- 1/3 cup (70 grams) Olive Oil
- Salt, Pepper, Red Pepper Flakes
- Balsamic Vinegar (a drizzle of thick or aged)
Pesto Mayo
- 3/4 cup (172 grams) Mayonnaise
- 3/4 cup (150 grams) Pesto (preferably lemon basil)
Other Ingredients
- 1 Loaf of Focaccia or Ciabatta Rolls (enough for 4 sandwiches, about 4 inches each)
- 1/2 cup (85 grams) Crumbled Feta Cheese (preferably sheep's milk feta)
- 1/2 Red Onion, thinly sliced
- 4 handfuls of Arugula or chopped spinach
Instructions
- Prep the Grill: Heat a gas grill on medium-high heat until hot. Oil the grill grates by dipping a wadded up paper towel in olive oil and using tongs to rub the grates to prevent sticking.
- Grill the Red Peppers: Place whole red peppers directly on the grill grates. Rotate them using tongs so each side chars and blackens, approximately 12-20 minutes. Remove and place in a bowl covered for 10 minutes to steam, which helps loosen skin. Once cooled, peel off skin, remove stems and seeds, pat dry with paper towels, and slice into wide strips. Set aside.
- Prep & Grill Zucchini and Eggplant: Slice zucchini and eggplant lengthwise into 1/4 inch thick strips. Cut strips in half crosswise to fit bread size. Lightly brush both sides with olive oil using a pastry brush. Place on grill, reduce heat to medium, and season with salt, pepper, and red pepper flakes. Grill each side for 5-6 minutes until tender and charred. Carefully flip using tongs to avoid dropping slices. Remove and set aside.
- Prepare Pesto Mayo: In a medium bowl, thoroughly mix together mayonnaise and pesto until well combined. Set aside.
- Assemble & Warm the Bread: Slice the bread and spread both sides generously with pesto mayo. Sprinkle feta cheese over one side. Place bread on the warming rack of the grill with cheese and pesto mayo side up. Close the grill lid and warm for about 5 minutes until the cheese softens and the bread warms.
- Layer the Sandwich: Transfer warmed bread to a cutting board. Layer with grilled eggplant, zucchini, roasted red pepper strips, and thinly sliced red onion. Drizzle with balsamic vinegar and sprinkle with salt and freshly cracked black pepper. Top with fresh arugula. This can be served open-faced or topped with the remaining slice of bread. Slice in half if desired.
- Serve and Store: Serve the sandwiches warm, at room temperature, or chilled. They can be held at room temperature up to two hours, after which they should be refrigerated. The grilled vegetables and other components can be prepared up to three days in advance and assembled later. To rewarm assembled sandwiches, unwrap and heat in a 350°F (180°C) oven for 15-20 minutes for crispier bread, or wrap in foil for softer bread. Reheating uncovered also reduces sogginess.
Notes
- Grilling the peppers whole and then steaming them makes peeling easier and adds smoky flavor.
- Using lemon basil pesto adds a bright, fresh zest to the sandwich.
- Feta cheese provides a tangy contrast, sheep's milk feta is preferred for flavor.
- Grilled vegetables can be prepped a few days ahead for convenience.
- For softer bread after reheating, wrap sandwiches in foil; for crispy bread, reheat uncovered.
- Enjoy sandwiches within a day or two of refrigeration as they may get soggy over time.
- Arugula can be substituted with spinach for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sandwiches
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
