This is a great sandwich to make this time of year.  Great, farm-fresh vegetables with ooey gooey cheese on a toasted roll…you will never miss the meat!  Although you have to grill a lot of the veggies before toasting the sandwich, it really doesn’t take any time at all, especially if you do it on an outdoor grill, where you can also toast the sandwiches – just use a foil-covered brick to weigh them down {or a heavy skillet}.  You can also use this same technique with a stove-top grill pan.

Grilled Vegetable Sandwiches
makes 4

3 tbsp. mayonnaise
1 ½ tsp. pesto
2 tbsp. extra virgin olive oil
Kosher salt
pepper
2 Japanese eggplants, sliced, ¼” thick
1 large zucchini, sliced, ¼” thick
1 large portobello  mushroom, sliced,  ¼” thick
2 roasted red peppers, seeded + quartered
1 large tomato, thinly sliced
12 basil leaves
4 tbsp. pickled red onions {or one red onion, thinly sliced}
8 thin slices of provolone
4 tbsp. pickled red onions {or one red onion, thinly sliced}
4 ciabatta rolls, cut in half 

In a small bowl, combine mayo and pesto; cover and put in refrigerator.   Heat a grill pan or outdoor grill.  Brush the eggplant, zucchini, and mushroom {and red onions if not using pickled} slices with olive oil.  Salt and pepper.  Cook over medium low heat for 2 minutes, flip and cook 2 more minutes.  Arrange sandwiches: Put a thin layer of pesto mayo on each half of the rolls. On the bottom half place a slice of provolone then some slices of the eggplant, zucchini, mushrooms, two roasted red pepper pieces, tomatoes, four basil leaves, 1 tbsp. pickled red onions, 1 slice of provolone. Top with the other half of the bun.  Grill over medium low heat for 3 minutes, flip and cook for 3 more minutes. Or cook in a panini grill for 4-5 minutes or until warmed through and cheese is melted.

* Note: I like a little tang in my sandwiches which is why I used the pickled red onions, although grilled ones would work well, too.  I used my own pickled onions but you can easily pick up a jar of Boat Street’s at a local Metropolitan Market.