Monday, April 14, 2008

grilled vegetable sandwich with spicy mayo

For the last few weeks, this was my lunch for a couple days a week. I would stand in front of the toaster oven at work and watch the timer wind down for six minutes and twenty-one seconds to make sure I didn't burn the bread or melt the cheese off too quickly. A quick and easy way to put together a sandwich, sort of.

grilled vegetable sandwich

vegetables; I used zucchini and eggplant, but any vegetable you fancy grilling: peppers, squash, asparagus, and even some portobello mushrooms.
olive oil
salt & pepper
cheese; Havarti or Provolone but any cheese that melts well
bread, pumpernickel. I have used challah bread from Trader Joe's and that gives it a nice sweet balance to the spicy mayo

spicy mayo
1/4 cup mayonnaise
1/2-1 tbsp cayenne pepper
1 tbsp paprika

Mix ingredients together. The cayenne adds heat and the paprika adds a bit of sweet and smokiness. You can adjust the amounts to suit your taste buds.

Slice vegetables, 1/4" thick for the eggplant and 1/8" thick for the zucchini, to fit your choice of bread. Brush olive oil and season with salt & pepper on both sides. Grill to cook. I had grilled off two zucchinis and one large eggplant which yields about 6 sandwiches. Grill or toast the bread. Place vegetables on one slice of bread with the cheese and pop it into the oven/broiler/toaster oven until the cheese melts. When making the sandwich at the office, I would toast the bread, then add the grilled vegetables to heat through, and top it off with the cheese. Once nice and toasty, slather on the mayo, as little or as much as you like, and eat.

Give it a try and I guarantee you'll enjoy it.

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