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.


★★★★★ 1 vote

4 servings
5 Min
25 Min


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  • 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

How to Make Garlicky Vegetable Sandwich


  1. 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.

Printable Recipe Card

About Garlicky Vegetable Sandwich

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

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