Mediterranean Vegetarian Sandwich

    Mediterranean Vegetarian Sandwich

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    173 people made this

    About this recipe: This is a delicious recipe for a focaccia sandwich with roasted eggplant, red capsicum and portobello mushrooms. You can substitute your favourite vegetables and use any Italian flat bread you choose.

    Ingredients
    Serves: 6 

    • 1 eggplant, sliced into strips
    • 2 red capsicums, cut in half
    • 2 tablespoons olive oil
    • 2 portobello mushrooms,sliced
    • 3 cloves garlic, crushed
    • 4 tablespoons mayonnaise
    • 1 loaf focaccia bread

    Directions
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 200 C.
    2. Brush eggplant and red capsicum with 1 tablespoon olive oil; use more if necessary, depending on size of vegetables. Place on a baking tray and roast in preheated oven until eggplant is tender, about 25 minutes and capsicum becomes blackened. Remove from oven and set aside to cool.
    3. Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender.
    4. Stir crushed garlic into mayonnaise.
    5. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
    6. Peel away capsicum skins and slice. Arrange eggplant, capsicum and mushrooms on focaccia. Close and wrap sandwich in plastic wrap.
    7. Place a cutting board on top of the focaccia and weigh down with something heavy eg: tinned food, a book or two. Set aside for 2 hours before slicing and serving.
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    Reviews and ratings
    Global ratings:
    (172)

    Reviews in English (170)

    by
    85

    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. I also layered sauteed red onion on the sandwich and added chopped fresh basil to the mayo mixture. Very flavorful and will definitely make again.  -  31 Oct 2004  (Review from Allrecipes US | Canada)

    by
    70

    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 as well. Some hints: You can buy roasted red peppers in the jar at the store which saves a lot of time. Also, slice the eggplant fairly thick. I sliced it too thin to start and it stuck to the cookie sheet when I roasted it. I will make this over and over and over!  -  02 Jun 2002  (Review from Allrecipes US | Canada)

    by
    52

    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 grilled veggies I used a sliced Portabello mushroom, fresh green pepper, Walla Walla sweet onions, and some frozen red and yellow pepper slices. The eggplant and mushroom were oven roasted, as described in the recipe, except that I used an olive oil spray (quicker and easier than brushing with oil). The sliced onion and pepper were quickly stir fried in a non-stick pan, also lightly coated with an olive oil spray. I used low-fat mayo, to round out this healthy and delicious sandwich. (I was skeptical about whether I'd like grilled eggplant, but found it was fabulous). Give this sandwich a try, and it will make a believer of you, too!  -  12 Jul 2003  (Review from Allrecipes US | Canada)

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