Open Face Eggplant & Zucchini Sandwiches
"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."
Original is 2 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Pour oil and vinegar in a ramekin and whisk with a fork.
Step 2
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.
Step 3
Toast bread (or buns) to your liking.
Step 4
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.
Step 5
Crumble the Italian seasoning over the pieces of bread between your thumb and forefinger, covering evenly.
Step 6
Top each slice of bread with the cheese, grilled vegetables and cucumber; serve sandwiches open face.
Tips
No special items needed.
3 Reviews
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