Grilled Eggplant Pepper Sandwiches Recipes

EGGPLANT AND PEPPER PARMESAN SANDWICHES

Steps:

• Preheat the oven broiler.
• Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
• Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.

GRILLED EGGPLANT SANDWICH

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
• Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA

Steps:

• Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
• Heat a grill to high.
• Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
• Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

GRILLED EGGPLANT SANDWICHES

Steps:

• Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.

GRILLED EGGPLANT PEPPER SANDWICHES

Steps:

• Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside., For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan., Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat 1-2 minutes on each side or until toasted., Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast.

GRILLED EGGPLANT, ONION, AND RED PEPPER SANDWICH

Steps:

• Preheat a panini press.
• Spray 1 side of each eggplant slice with cooking spray. Turn slices over and sprinkle with Parmesan cheese, black pepper, and oregano, then spray with cooking spray. Place eggplant slices in the panini press and close the lid. Add 2 slices of onion and 4 pieces of red bell pepper to the panini press and close the lid. Cook veggies for about 5 minutes.
• Meanwhile, toast sandwich rolls and place on individual serving plates.
• Place 1 slice of provolone on the bottom half of each roll, then add grilled eggplant, onion, and bell pepper slices. Cover each with top half of the roll and enjoy.

EGGPLANT & PEPPER GRILLED CHEESE SANDWICHES

Steps:

• Heat oven to 350ºF.
• Arrange eggplant slices on baking sheet sprayed with cooking spray, overlapping slightly if necessary; sprinkle with pepper. Bake 10 to 12 min. or until eggplant is tender.
• Heat broiler. Mix mustard, oil, vinegar, oregano and garlic until blended. Brush eggplant with 1/4 cup mustard mixture. Broil, 4 inches from heat, 1 min.
• Brush cut sides of bread with remaining mustard mixture. Cover bottom halves of baguette pieces with eggplant, red peppers and cheese; place on broiler pan alongside baguette tops, cut sides up.
• Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted. Place baguette tops over bottoms to make 6 sandwiches.

GRILLED EGGPLANT SANDWICHES

Steps:

• Preheat a grill or grill pan over high heat.
• Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
• Place the ciabatta on a rimmed baking sheet and brush the split sides with some of the olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
• Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
• Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
• Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
• To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!

GRILLED EGGPLANT, RED PEPPER, GOAT CHEESE PUMPERNICKEL SANDWICH

Steps:

• Aioli -- Mix the mayonnaise, garlic, parsley and lemon in a small bowl. Cover and refrigerate until later.
• Eggplant -- Drizzle the eggplant with olive oil, salt and pepper. Roast at 425 degrees on a cookie sheet lined with parchment paper or foil 10-12 minutes on the middle shelf until tender. Remove and let cool.
• Sandwich -- Spread the aioli on the bottom slice of the bread and top with the red onion, then the eggplant, tomato, basil, goat cheese, and red peppers. Top with another slice of bread also slathered with the aioli.
• Grill -- Season your grill pan with a little olive oil and just grill the sandwich on each side until golden brown. It only takes a few minutes.
• ENJOY! a nice light, bit healthier sandwich.