Grilled Vegetable Sandwiches

1. 1

   Prep the Vegetables

   Slice the eggplant, zucchini, peppers, and red onion. Keep the pieces fairly large so they do not fall through the grill or turn mushy.

   • Eggplant×1
   • Zucchini×2
   • Red Onions×1
2. 2

   Season the Vegetables

   In a large bowl, mix 45 g olive oil, 15 g vinegar, 8 g garlic, 6 g salt, 1 g black pepper, and 2 g oregano. Toss the vegetables until well coated.

   • Extra Virgin Olive Oil
   • Red Wine Vinegar
   • Minced Garlic
   • Kosher Salt
   • Black Pepper
   • Dried Oregano
3. 3

   Heat the Grill

   Use medium-high heat. You want visible browning and char, not slow steaming.

4. 4

   Grill the Vegetables

   Grill in batches: Eggplant: 3 to 5 minutes per side, Zucchini: 2 to 4 minutes per side, Bell peppers: 4 to 5 minutes per side, Red onion: 3 to 4 minutes per side. The vegetables should be browned, tender, and a little collapsed, but not wet and falling apart.

   2–5 min

   • Eggplant×1
   • Zucchini×2
   • Bell Pepper×2
   • Red Onions×1
5. 5

   Make the Spread

   Mix 80 g mayo, 15 g Dijon, and 10 g lemon juice or vinegar. This gives the sandwich fat, acid, and a little bite.

   • Dijon Mustard
   • Lemon Juice
   • Red Wine Vinegar1 tbsp
6. 6

   Toast the Bread

   Split the rolls and toast the cut sides on the grill or in a pan for 1 to 2 minutes. This keeps the sandwich from getting soggy.

   1–2 min

   • Ciabatta Rolls×4
7. 7

   Build the Sandwiches

   Spread the mayo-Dijon mixture on both sides of the bread. Layer on grilled eggplant, zucchini, peppers, onion, cheese, and greens. Add pesto, roasted red pepper, or tapenade if using.

   • Eggplant×1
   • Zucchini×2
   • Red Onions×1
   • Black Pepper½ tsp
8. 8

   Grill the Sandwich

   Lightly butter or mayo the outside of the bread if you want a crispier finish. Put the assembled sandwich back on the grill pan or skillet. Press it with another pan or a heavy lid. Cook 2 to 4 minutes per side, until the bread is crisp and the cheese melts.

   4–8 min

   • Butter20 g
9. 9

   Rest and Cut

   Let it sit for 2 minutes before cutting. This helps the cheese and vegetables settle so it doesn’t slide apart.

   2 min

The sandwich works because the vegetables are grilled hard enough to concentrate their flavour. If they just soften without browning, the sandwich tastes flat and watery. Get char, use enough salt, add acid, and use a creamy spread. That’s the whole move.