Ingredients
- 1/2 tablespoon olive oil (good quality)
- 3/4 tablespoon red wine vinegar (good quality)
- 9 ounces grilled eggplant and zucchini (Trader Joe's sells these frozen, you can also grill or oven roast your own)
- 6 ounces sliced bread (6 slices, or Francese roll halves if you can find them, just remember to increase ingredients accordingly, the bread I use is about 26 grams/slice)
- 1/2 teaspoon Italian seasoning (the one I use is primarily oregano and basil, with a little bit of thyme and rosemary)
- 2 ounces cheddar cheese (sliced, I like to use reduced fat Irish cheddar)
- 1 cucumber (Persian cucumber, peeled, very thinly sliced)
How to Make
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Step 1: Pour oil and vinegar in a ramekin and whisk with a fork.
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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.
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Step 3: Toast bread (or buns) to your liking.
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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.
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Step 5: Crumble the Italian seasoning over the pieces of bread between your thumb and forefinger, covering evenly.
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Step 6: Top each slice of bread with the cheese, grilled vegetables and cucumber; serve sandwiches open face.
We hope you enjoy this recipe!
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