garlicky vegetable sandwich
Wisconsin cheese recipe- tweaked by me-- This sandwich is very versatile- you can interchange the veggies to suit your taste.
prep time
5 Min
cook time
25 Min
method
---
yield
4 servings
Ingredients
- 1 1/4 pounds eggplant
- 3 tablespoons roasted garlic flavored olive oil,divided
- 6 ounces shredded swiss cheese
- 4 large submarine rolls
- 8 ounces jar roasted red peppers, rinsed, dried and cut into strips
- 1/4 cup chopped kalamata olives
- 16 large basil leaves
- 2 medium red ripe tomatoes, cut into 8 slices
- - shredded romaine lettuce
How To Make garlicky vegetable sandwich
-
Step 1Preheat 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. --- Note: Change up to Mexican flavor- by using pepper jack cheese, Mexican peppers and a sprinkling of cilantro.
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