Open Face Eggplant & Zucchini Sandwiches

Prep Time
Cook Time
Ready In

"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 recipe yields 2 servings


  • 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 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 & Variations

No special items needed.


Sue Lau

I love a good grilled vegetable sandwich, very simple and fresh, and this was it. I grilled my own vegetables and used hoagie rolls since that was what was left at the market. I also used balsamic reduction instead of rw vinegar since I was out. Loved this- I just don't think it needs the cuke- I'd like more grilled veggies instead. Thanks for sharing. Made for RSC18.

review by:
(20 May 2018)