Garlicky Vegetable Sandwich

Pat Duran


Wisconsin cheese recipe- tweaked by me-- This sandwich is very versatile- you can interchange the veggies to suit your taste.

pinch tips: How to Shuck, Cook, and Cut Corn



4 servings


5 Min


25 Min


1 1/4 lb
3 Tbsp
roasted garlic flavored olive oil,divided
6 oz
shredded swiss cheese
4 large
submarine rolls
8 oz
jar roasted red peppers, rinsed, dried and cut into strips
1/4 c
chopped kalamata olives
16 large
basil leaves
2 medium
red ripe tomatoes, cut into 8 slices
shredded romaine lettuce

Directions Step-By-Step

Preheat oven to 375^. Cut the eggplant unpeeled, into slices one inch thick. You will have about 8 slices.
Brush both sides of the slices with 2 Tablespoons of the garlic olive oil and place them on an oiled jellyroll pan. Bake for 20 minutes. Remove from oven and divide cheese over the slices. Bake 3 to 5 minutes longer, until the cheese melts and begins to brown. Remove from oven.
Split the sandwich rolls, horizontally. Brush the insides with the remaining garlic olive oil. Place 2 slices of the cheese-covered eggplant on each roll bottom. Place roasted red pepper strips on top. Divide tomatoes on sandwiches and scatter the chopped olives over the tomatoes. Place 4 basil leaves on each sandwich, top with romaine and cover with sandwich roll tops.
Change up to Mexican flavor- by using pepper jack cheese, Mexican peppers and a sprinkling of cilantro.

About this Recipe

Course/Dish: Vegetables, Marinades
Regional Style: Italian
Other Tags: Quick & Easy, Healthy