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Grilled Mediterranean Vegetable Sandwich

Rated as 4.59 out of 5 Stars

"Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!"
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Ingredients

3 h servings 356 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Watch Now
  2. Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool. Watch Now
  3. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves. Watch Now
  4. Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving. Watch Now

Footnotes

  • Editor's Note:
  • The eggplant and red peppers can also be grilled. Lightly oil the grate and cook over medium or medium-high heat until vegetables are tender and have nice grill marks.

Nutrition Facts


Per Serving: 356 calories; 14.8 g fat; 48.3 g carbohydrates; 9 g protein; 3 mg cholesterol; 500 mg sodium. Full nutrition

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Reviews

Read all reviews 108
  1. 162 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This is truly a gourmet sandwich!!! I prepared the veggies a day in advance and was glad that I did because it gave the peppers a chance to release some of their juices which I then drained off...

Most helpful critical review

The original recipe creates a soggy sandwich. I wouldn't do it that way again. The mayonnaise does not work on this sandwich, I would suggest either a cheese spread or a mushroom pate.

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This is truly a gourmet sandwich!!! I prepared the veggies a day in advance and was glad that I did because it gave the peppers a chance to release some of their juices which I then drained off...

Another great recipe! This went over big at a baby shower. Everyone is asking for the recipe. I did make one sandwich with olive oil instead of the mayo and garlic spread and it was wonderful...

This was SO GOOD!!! I used Terri McCarroll's "Focaccia Bread" recipe (from this site). I added fresh herbs (garlic, parsley, sage, oregano, basil, and rosemary) to the bread dough. For the gr...

A remarkably delicious sandwich which prompts interest simply by it's appearance. I've made it for numerous potluck suppers, this years family reunion table, today's Fourth of July gathering ta...

Loved the sandwich! Used pre-packaged sun roasted red peppers instead of fresh ones and omited the mayo and maked a mixture of herbs, 1 clove of fresh crushed garlic and a little bit of olive oi...

This sandwich was worth every minute it took to prepare it. My husband especially loved it. The only change I would make would be to add fresh spinach leaves between the vegetables and the bre...

I served these at a lunch that I made for some of our friends. They were SOOOOO GOOD - gone in a flash! I bought Asiago cheese focaccia from Panera, roasted the eggplant and fried up some red ...

Great Taste! My meatlover husband liked it!!!! He asked me to cook it at least once a month for him. Keeps good in fridge for several days. Warm in a toster oven until the bread gets cripy.

This is an amazing sandwich. I made it for a 4th of July picnic, hoping to find something that my vegetarian boyfriend and I could enjoy together since I am not a vegetarian. It was perfect. ...