I realized something the other day. I realized that I haven’t had a really good sandwich in months. I missed the days of old when I would dig up recipes for outstanding ingredients between two pieces of bread and I wanted to bring those days back. So, with that in mind, I hunted around for the perfect sandwich recipe. This was the one I was in the mood for.
The Recipe
This recipe includes many interesting and flavorful aspects. Most of the vegetables are grilled (which adds texture, flavor and temperature), the roll is toasted and the mayonnaise is homemade from avocados. The mayo is actually my twist. The original recipe called for regular mayonnaise – I prefer making that myself and ripe avocados are perfect for that. To top the sandwich, I used baby greens and sliced tomatoes and I’d say I put something together that was quite enjoyable. This was a sandwich that I would definitely make again.
Ingredients
Serves: 4
For the Avocado Mayonnaise
2 Ripe Avocados
1 Teaspoon Garlic, Minced
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Water
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
Instructions: Add all of the above ingredients to a bowl and blend using a hand blender. You may also use a food processor to whip the ingredients if you don’t have a hand blender.Season with salt and pepper to your liking.
For the Sandwich
2 Small Zucchini, Sliced 1/4 Inch Thick Lengthwise
2 Portobello Mushrooms, Sliced 1/4 Inch Thick
1 Eggplant, Sliced 1/4 Inch Thick
Extra-Virgin Olive Oil
Salt
Ground Black Pepper
1 Large Ciabatta Bread Loaf, Sliced in Half Lengthwise Horizontally
2 Ounces Feta Cheese
2 Large Ripe Tomatoes, Sliced
2 Cup Baby Greens
Step-by-Step Instructions
I’d like to thank MyRecipes for this recipe. While I did change a few things up, this website was my inspiration.
Grill the Vegetables
Use a real grill or a cast iron grill pan for this step. I used the grill pan, so I’ll continue on with instructions for that.
Pre-heat the pan over medium heat for five minutes. Then, brush the zucchini, eggplant and mushrooms with olive oil. When the pan is nice and hot, add the ingredients to it piecemeal for three minutes per side until everything is grilled. When they are finished, store them on a nearby plate. Be sure to lightly season the vegetables with salt and pepper as they are cooking.
Toast the Bread
Warm your oven to 425 degrees. Using the center rack, place the bread face down and let the pieces toast for about five minutes. Keep your eye on the bread closely because you don’t want it to burn. When finished, remove the bread from the oven and turn off the heat. The white face of the bread should be golden brown.
Build the Sandwich
Place the feta cheese in a small bowl and warm it in the microwave for about 45 seconds. Then, use a rubber spatula to spread it across one side of the bread. Spread the mayo across the other side.
After that, add the grilled veggies to the sandwich.
Finally, add the tomatoes and baby greens to the sandwich and place the other piece of bread on top.
Plate & Serve
Cut the sandwich in four pieces and serve. Enjoy!
The Final Grilled Vegetable Sandwich
I have to tell you, this thing is jam packed with flavor and is fairly heavy to boot. This is a legitimate sandwich. If you decide to give it a try, please let me know your thoughts down below in the comment section. Thanks for reading!
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