Roasted Vegetable Sandwich

READY IN: 45mins
Recipe by cookiedog

I first tasted this sandwich at an Italian cafe and it is called "Favorito". An unforgettable sandwich! This recipe is adapted from one I found on the internet.

Top Review by Brooke the Cook in

Wow - this was really yummy! I roasted the eggplant, mushrooms and chopped yellow bell peppers (all out of red ones) all at once. That way I didn't have to dirty up another pan to saute the mushrooms and the darkened skin on the peppers didn't bug me at all so I didn't bother to peel them. I used fat-free mayo and lots of fresh basil from the garden, the basil was really the secret ingredient in these sandwiches. I used ciabatta rolls and didn't squash the sandwiches, but I did allow them to come to room temperature before eating. One note - the baking sheet should be sprayed with cooking spray as my eggplant stuck to the bottom. Made for ZWT4.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
  3. Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
  4. Meanwhile, sauté the mushrooms in 1 tablespoon of olive oil until tender.
  5. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  6. Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.
  7. Wrap the sandwich in plastic wrap. Place a cutting board on top of it and weigh it down with some canned goods. Allow sandwich to sit for 2 hours before slicing and serving.

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