Grilled Eggplant & Pepper Sandwich
Emily
Our favorite summer grill sandwich.
ingredients
Fresh Basil Vinaigrette- 1/4 cup tightly packed fresh basil leaves
- 1 green onion chopped
- 1 clove garlic crushed
- 2 tsp Dijon mustard
- 2 tsp Balsamic vinegar
- 1/4 cup olive oil
- 1 large eggplant
- 2 tbs olive oil
- 1 red pepper
- 1 yellow pepper
- 8 slices Italian bread or a loaf of panini or ciabatta bread split
- 8 slices provolone cheese
directions
Vinaigrette
With an emersion blender, combine all the vinaigrette ingredients and set aside.
Eggplant & Peppers
Grill whole red and yellow peppers rotating until blistered and blackened on all sides. Let cool, then peel and cut into strips.
Brush eggplant on both sides with olive oil and sprinkle with salt & pepper. Grill eggplant over low heat on BBQ pit until golden on both sides.
Brush bread lightly with olive oil and grill until golden on both sides.
Assembly
Smooth basil vinaigrette on 4 slices of bread. Top each slice with eggplant, peppers, provolone and then top with more sauce and cover with last slice of bread. Sandwiches can be built in half with bread, sauce and eggplant and the other half with bread sauce peppers and cheese. Return both halves to the grill and cover to melt the cheese. Close the 2 halves and create a sandwich.
notes
Try different breads like focaccia or panini. The fresh basil is the key.
Source: Times Picayune 1992
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