Grilled vegetable sanwhich

A vegetarian staple in our house, and a sandwich, or mixed with pasta instead of on bread, it works as a salad.




8 slices of sourdough bread
2 large or 3 medium portobello mushroom caps. Cleaned and stems removed.
1 medium eggplant, sliced into ½" rounds
Fresh arugula
½ cup + 5 TB EV olive oil
½ cup balsamic vinegar
Small handful of roasted red pepper, sliced into strips
4 cloves of garlic, minced
Fresh grated reggiano parmesan
Kosher salt and fresh ground black pepper
4 slices of fresh mozzarella.

Nutritional information

No nutrition information available


1. Brush the bread with olive oil and grill until just browning and a bit crisp
2. Brush the eggplant rounds and mushroom caps with olive oil, sprinke with kosher salt, and grill both sides until the eggplant is mushy and the mushrooms flatten.
3. Slice the eggplant into strips, slice the mushrooms on a bias.
4.whisk ½ cup olive oil and ½ cup balsamic until fully incorporated, add minced garlic and a handful of grated parmesan. Add in several twists of black pepper.
5.Place sliced eggplant, mushroom, and red pepper on one slice of bread. Dress with balsamic dressing and top with 2 slices of fresh mozzarella.
6.Place open face sandwiches under the broiler until the cheese melts.
7. Top with a hand full of fresh arugula and the other slice of bread. Serve warm