(picture courtesy of The Food Network)This is a great summer treat, but in the cold winter you can still enjoy it indoors. If you've got a George Forman grill, it works great for grilling up these tasty sandwiches. It's a little time intensive to prepare the veggies, but well worth it!
1 med. eggplant, sliced in 1/4" circles
3 med. zucchinis, cut in half, then sliced lengthwise at about 1/4" thickness
2 red peppers, (cut top and bottom off, then slice in quarters)
1 med. sweet onion, sliced in 1/4" slices
Large button mushrooms- (about 2 C. whole, sliced into 4 slices)
2 med. tomatoes, sliced
1 loaf, pre-sliced sour dough bread, OR hoagie buns with a bit of the top sliced off
cheese of your choice (Mozzerella, Cheddar, Monteray Jack, Grueyere, Pepper Jack...all good!)
Pre-grill veggies (or broil in oven until browning and soft) and place in container until ready to assemble sandwiches. Heat up table-top grill and brush outsides of bread or bun with olive oil or butter. Place favorite cheese on bottom slice, then layer eggplant, zucchini, red pepper slice, onions, tomatoes and mushrooms. Top with a little more cheese. Place on grill and close lid. Let lid slowly sink down as it smashes the sandwich and warms it up. After about 3 minutes gently apply pressure to grill to smash down the sandwich and seal in all that flavor!
Remove from grill and place on plate. Serve with Garlic Parmesan sauce (below) to spread on the sandwich, or dip in it.
Garlic Parmesan Sauce
1/2 C. light Mayo
3 Tbsp. Sour Cream
1/4 C. milk
1 Tbsp. chopped garlic
2 Tbsp. parmesan cheese (from can)
1 tsp. salt and fresh ground pepper
1 tsp. chopped basil
1 Tbsp. ketchup
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