Monday, August 15, 2016

Recipe Share: Grilled Veggie Sandwich with Herbed Mayo

When my twin sister, Jaime, a food lover like me, was in town, she told me we MUST make Rachael Ray's veggie sandwiches, so I agreed. And boy am I glad I did!

To say that this is a delicious sandwich is a complete understatement. I was literally saying, "yum", and "oh my", with every bite! Even if you don't think you like grilled veggies, try this and you will!
Something about the herbed mayo, creamy avocado, the taste of the grilled veggies and bread make it melt in your mouth! So yummy!
Here's the recipe:
Ingredients:
veggies of choice (we used portobello mushroom caps, zucchini, eggplant, red onion, tomato, avocado, and green leafy lettuce)
olive oil
salt and pepper
ciabatta rolls
Herbed Mayo:
3/4 cup mayo
1/2 lemon, juiced
a few drops of hot sauce
1-2 garlic cloves, minced
1-2 Tbsp. thyme leaves, chopped finely
1-2 Tbsp. flat leaf parsley, chopped finely
1-2 Tbsp. chives, chopped finely
(I've made these without the parsley and chives, because I only had thyme on hand, and they were awesome still. Just use what you have.)
Instructions:
Slice eggplant, zucchini and onion into thin 1/2 inch slices. Take stem off portobello mushroom. Brush all veggies with olive oil and salt and pepper them. Grill over medium high heat until tender. (Mine took about 10-15 mins or so). Mix herbed mayo. Brush ciabatta rolls with olive oil and grill for a few minutes. Spread mayo on rolls, layer up veggies, add tomato, avocado, and lettuce if preferred. Enjoy!

You really must try these soon. You will fall deeply in love with them and then find yourself begging for more!

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