Open Face Eggplant & Zucchini Sandwiches
May 09, 2018
Categories: Dinner, Lunch, Main Dish, Snacks, Dairy, Cheese, Vegetables, Eggplant, Appetizers, Greek, Italian, Mediterranean, North American, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Summer, Sunday Dinner, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Microwave, Oven Roast, Heart Healthy, High Fiber, Low Cholesterol, No Eggs, Sugar-Free, Vegetarian, Zucchini, Sandwiches, Spring, All Occasions more
"I took the concept of a panini with an oil and vinegar base and switched it up, coming up with the following creation, using my beloved eggplant. These sandwiches are seemingly simple, but pack a lot of flavor."
- Serving Size: 1 (350.8 g)
- Calories 371.1
- Total Fat - 11.9 g
- Saturated Fat - 4.5 g
- Cholesterol - 15.9 mg
- Sodium - 635.6 mg
- Total Carbohydrate - 48.7 g
- Dietary Fiber - 4.3 g
- Sugars - 9.1 g
- Protein - 17.7 g
- Calcium - 516.3 mg
- Iron - 3.9 mg
- Vitamin C - 26.1 mg
- Thiamin - 0.6 mg
Pour oil and vinegar in a ramekin and whisk with a fork.
Lay grilled vegetables in one layer on a microwavable plate. Microwave them approximately 1.5-2 minutes at 50% power on each side, until slightly warm. Blot extra oil and water. Alternately, barbecue (or oven roast, if you prefer) your own eggplant and zucchini: cut half inch slices and rub liberally with olive oil before cooking.
Toast bread (or buns) to your liking.
Once ingredients are fully prepared, re-stir the oil and vinegar. Working quickly, use a pastry brush to coat the top of all 6 bread surfaces.
Crumble the Italian seasoning over the pieces of bread between your thumb and forefinger, covering evenly.
Top each slice of bread with the cheese, grilled vegetables and cucumber; serve sandwiches open face.
Tips & Variations
No special items needed.