Robin in Kansas's Note:
This is the very best sandwich I have ever eaten...and I made it! I got this recipe from the July 2008 issue of Redbook magazine and have made it 3 times in the last 3 weeks. Fresh basil from the garden and mayo are the most important ingredients in this recipe. All other ingredients could be easily substituted to your tastes.
My Private Note
Units: US | Metric
- 1 medium eggplant, cut into 1/4-inch-thick lengthwise slices
- 1 medium zucchini, cut into 1/4-inch-thick lengthwise slices
- 1 medium summer squash, cut into 1/4-inch-thick lengthwise slices
- 1 large red bell pepper, quartered lengthwise
- 1 medium red onion, cut into 1/2-inch-thick slices
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove
- 1 cup fresh basil leaf
- 1/2 cup mayonnaise
- 1/3 cup parmesan cheese, shredded
- 1 loaf ciabatta, about 12x7 size, split horizontally
- 8 ounces mozzarella cheese, sliced
- 2 cups baby arugula leaves or 2 cups Baby Spinach
- 1Preheat outdoor grill.
- 2Brush vegetables lightly with olive oil and sprinkle with salt and pepper.
- 3Grill vegetables over medium heat 3 to 8 minutes per side, or until tender and lightly charred. Transfer to a large plate.
- 4Cut bell pepper into strips.
- 5In a food processor, mince garlic. Add basil and mayonnaise and process until blended. Add Parmesan cheese and pulse to combine.
- 6Tear out soft part of bread and discard. Spread cut sides of bread with aioli. Layer each vegetable on bottom half of bread. Top with mozzarella, greens and bread top. Cut into 6 sandwiches.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Grilled Vegetable Sandwich With Basil-Parmesan Aioli
Serving Size: 1 (284 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 305.2
- Calories from Fat 194
- Total Fat 21.5 g
- Saturated Fat 7.6 g
- Cholesterol 39.8 mg
- Sodium 664.0 mg
- Total Carbohydrate 17.4 g
- Dietary Fiber 5.0 g
- Sugars 7.2 g
- Protein 13.2 g
The following items or measurements are not included: