Friday, February 26, 2016

Grilled Ciabatta Sandwich

Admittedly, I have never been a huge sandwich fan. I think it steams back to being a kid in elementary. Our neighbor had given my mom a dozen or so large jars of homemade canned salmon. Blech!! I would beg my mother not to send them in my lunch, but alas, I have horrid memories of crunching through tiny bones. 

Sorry if I made you gag just thinking about it! I will make it up to you. 

The other night I made the most delicious, simple sandwich ever. It was so tasty, Paul and I kept humming Mmmm....mmm...every few bites.

I give you the Grilled Vegetable Ciabatta sandwich!!
This sandwich is simply delicious. 

I used the oven to roast the eggplant, and the BBQ to roast the zucchini & onion. All of it can be done together either way, I was just taking advantage of the beeeautiful Alberta Spring Winter weather!

*If you are wondering where I bought vegan Ciabatta's, Cobs has them in rolls or by the loaf. Either would work great!

Grilled Vegetable Ciabatta Sandwich
by Natasha Hurst
Prep Time: 15 min
Cook Time: 20min
Keywords: sandwich vegan
Ingredients (serves 4)
  • 4 Ciabatta buns/rolls
  • 4 Tbsp vegan mayo(I used Vegenaise)
  • 1 large eggplant, sliced 1/2" thick
  • 1 large zucchini washed and sliced 1/2" thick
  • 1/2 large white onion, sliced into rounds 1/2" thick
  • 1 small jar (or 2 whole) roasted red peppers
  • 4 slices of vegan cheese (I used Chao), optional
  • 1-2 Tbsp oil (optional)
  • 1 Tbsp Mrs Dash original
  • Salt, Pepper
Preheat oven to 400 F or BBQ to high.

Wash and slice your eggplant. (You will need approx. 3 med/large slices of eggplant and zucchini per sandwich.) Generously sprinkle one side of each eggplant round with salt and set aside to rest, while prepping the remaining ingredients. (Let sit for approx. 10 min.) Rinse salt off each eggplant and pat dry with paper towel.

Remove peppers from jar and slice in half. There should be half a red pepper per sandwich. Pat dry with paper towel. Set aside until assembling sandwiches.

Place parchment paper on a large baking sheet.
Lay out the onion (leaving in full rounds), the zucchini slices, and the eggplant.

Lightly brush both sides of vegetables with oil, then sprinkle one side of the zucchini and eggplant with a light coating of Mrs. Dash, salt and pepper.

If Baking, place in the oven for 20min, flipping veggies over after 10 min. If BBQ'ing place oiled veggies on the grill. Turn down the heat to med-high. BBQ each side of the veggies for approx 5 min, or until golden and softening.

Once vegetables are cooked remove from oven/BBQ. Turn the oven to broil (or BBQ on high) and place buns open faced on the upper rack and toast just the open face. Watch your buns!! They only take a few minutes, and burn easily!! Once starting to toast you can place a slice of vegan cheese on top of the top bun for the final minute to melt. Remove buns.

Spread mayo on bottom bun, then top with roasted pepper, eggplant, Zucchini and one full onion ring and place top bun on top.
Viola! Eat while warm :)
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