Grilled Vegetable Sandwiches With Sherry Vinaigrette And Manchego On Ciabatta Recipes

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GREAT GRILLED VEGETABLE SANDWICH



Great Grilled Vegetable Sandwich image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 17

1 Japanese eggplant sliced on an angle in half-inch thick slices
1 small zucchini sliced on an angle in half-inch thick slices
1 red pepper cut in quarters lengthwise
1 small red onion cut into 4 slices
2 portobello mushroom caps
1/2 cup extra-virgin olive oil
Salt and pepper
8 slices crusty peasant style bread cut 1/2-inch thick
4 pieces red leaf lettuce
Herbed Mayonnaise, recipe follows
3/4 cup mayonnaise
1/2 lemon, juiced
A few drop hot sauce
1 garlic clove, crushed and skin removed
2 tablespoons thyme leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons chopped chives

Steps:

  • Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
  • Combine all ingredients in a food processor and pulse.

GRILLED VEGETABLE SANDWICHES WITH SHERRY VINAIGRETTE AND MANCHEGO ON CIABATTA



GRILLED VEGETABLE SANDWICHES WITH SHERRY VINAIGRETTE AND MANCHEGO ON CIABATTA image

Categories     Sandwich     Vegetable     Lunch

Yield 4 people

Number Of Ingredients 15

3 Japanese eggplants, sliced in 1/2 lengthwise
3 red bell peppers
1 red onion, sliced
1 large beefsteak tomato, sliced
olive oil
salt and pepper
3 cloves garlic, minced
1/4 c. chopped parsley
1/2 c. olive oil
1 loaf ciabatta, sliced lengthwise
8 slices manchego cheese
Vinaigrette
1/4 c. sherry vinegar
1 tbs. Dijon
salt and pepper

Steps:

  • 1. Heat grill to high. Brush eggplant, peppers, onion and tomato slice with oil, season with salt and pepper. Grill on both sides until slightly charred. Grill peppers on all sides until charred, remove from grill and place in paper bag, let rest 10 minutes. Remove skin from the peppers and cut into 1 inch pieces. Cut eggplant, tomato and onion into large dice. 2. Whisk garlic, 1/4 c. chopped parsley and 1/2 c. olive oil together. Add cut vegetables, let marinate for 30 minutes. 3. Drizzle cut sides of ciabatta with 2-3 tbs. olive oil, sprinkle with salt and pepper and grill, cut side down for 1-2 minutes. Brush the grilled bread with the sherry vinaigrette and then layer on the mixed vegetables and cheese. Drizzle with more vinagrette and top with parsley. Place other piece of bread on top, wrap in foil and place on the grill with 2 foil-wrapped bricks on top.Grill for 2-3 minutes.

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