Description
This warm grilled vegetable sandwich is a celebration of vibrant flavors and satisfying textures, all brought together with a bright, zesty aioli. It’s the perfect meal for a casual lunch or a light, delicious dinner that feels special. Imagine layers of perfectly grilled, slightly smoky vegetables nestled between toasty bread, all elevated by a creamy, nutty, and lemony spread.
Ingredients
Lemon Walnut Aioli
1 cup California walnuts, toasted
2 tablespoons Dijon mustard
2 tablespoons tahini
2 tablespoons mayonnaise
1 lemon, juiced
Grilled Vegetable Sandwich
1 zucchini, medium, sliced 1/2-inch (1 cm) coins
1 eggplant, small, sliced 1/2-inch (1 cm)
1 orange pepper, sliced in strips
4 tomatoes, small, sliced in half
1 onion, sliced 1/2-inch (1 cm) thick
4 tablespoons olive oil, divided
Salt and pepper
8 slices sourdough bread
1 clove garlic
Handful basil leaves, chiffonade (optional)
Instructions
For the Lemon Walnut Aioli
Combine the toasted walnuts, Dijon mustard, tahini, mayonnaise, and lemon juice in a food processor.
Pulse the mixture until it forms a thick, chunky paste, then set it aside.
For the Grilled Vegetable Sandwich
In a large bowl, toss the zucchini, eggplant, orange pepper, tomatoes, and onion with two tablespoons of olive oil, plus a pinch of salt and pepper.
Grill the seasoned vegetables until they are tender and nicely charred.
Brush both sides of the sourdough bread slices with the remaining olive oil and lightly grill them. Gently rub each warm slice of bread with the garlic clove.
Spread a spoonful of the walnut aioli onto the bread, layer the warm grilled vegetables inside, and top with fresh basil if desired.
Notes
Ensure your grill is properly preheated to medium-high heat for the best char marks and even cooking on your vegetables.
When toasting the walnuts for the aioli, keep a close eye on them as they can burn quickly. A quick toast in a dry skillet or a few minutes in a warm oven is usually sufficient.
Taste and adjust the seasoning of both the vegetables and the aioli before assembly. A little more salt or lemon can make a big difference.
If you don’t have a grill, a grill pan on the stovetop or even roasting the vegetables in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for about 20-25 minutes, until tender and slightly caramelized, will work.
- Prep Time: 30 minutes
- Category: Sandwich
- Cuisine: Mediterranean