Italian Style Vegetarian Sandwiches (Sandwich #1)


  • Roasted Eggplant*
  • Roasted Peppers with Fontina
  • Greens
  • Balsamic Dressing**

Instructions On the bread of your choice, layer slices of roasted eggplant, peppers, and Fontina slices and top with greens dressed in balsamic vinaigrette.

*Roasted Eggplant:
Yield: Approximately 2 quarts

  • 2 pounds whole eggplant (or two smaller ones)
  • ¼ cup olive oil
  • Salt and pepper to taste

Note: a sprinkling of hot pepper flakes turns this into a spicy eggplant!

1. Cut the eggplant into ¼-inch slices on an electric slicer.
2. Brush one or two sheet pans with olive oil and add the eggplant slices in a single layer.
3. Season with salt and pepper and roast in a preheated 400-450 degree oven for 5-7 minutes or until tender.
4. Carefully remove the slice with a spatula and let cool.

**Balsamic Dressing:
Yield: 1 cup

  • ¼ cup balsamic vinegar
  • ¾ cup olive oil
  • Salt and pepper to taste

Mix the vinegar, olive oil, and salt and pepper together in a blender or food processor until smooth.

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