Scot and I ate sandwiches very similar to these when we were on our trip to Niagara Falls. They were amazing and I knew I had to try and recreate them. They were originally served on Ficoccia bread, and next time I'll do that instead of Sandwich Thins just to give the sandwich a little more bulk.
Let me first say that this is not a typical lunch-time sandwich. It took about an hour to put everything together - but most of that was making the caramelized onions, which, as you know if you've tasted them, just make everything taste better!
Oh, and if you're not an eggplant fan, don't worry, you practically won't even know it's there! The caramelized onions are really what set this sandwich apart, so don't skip them! It takes a bit of time, but they keep for about a week in the fridge -- so make a ton and save what you don't use for a future meal (or just eat by the spoonful when no one's looking!).
Grilled Eggplant Sandwiches
- 1 small eggplant, sliced in 1/2 inch slices (you want enough -- after they shrink -- to be a layer on each sandwich)
- 1 container of Portabella mushroom caps (whole is preferable, but sliced is fine, too)
- 2 red peppers - roasted. (the jarred variety is just fine!)
- Caramelized onions -- you'll probably want at least 2 or 3 onions for this recipes alone
- Ficoccia bread or some type of whole wheat bread - but I would suggest Ficoccia
- Some OO and just a little rosemary
-- Meanwhile, grill or roast the eggplant (you can microwave the slices for a few minutes beforehand to speed up the process), Portabella caps, and red peppers if you're using raw (not jarred)
-- Once everything is ready, you're good to assemble. Mix a little OO with some Rosemary and brush on the inside of the bread. Layer the eggplant, mushrooms, peppers, and a heaping spoonful of onions on the sandwich.
-- Grill and enjoy!
I served this with a salad and some Vegan Strawberry Soup. Delightful!