A great sandwich for just about anytime. Be sure and use a good quality, whole-grain bread such as Whole Foods Open Hearth "Seeduction" bread...molto bene!
Total Time: 25 minutes
Ingredients
- 1 small clove garlic, chopped
- 1/4 cup low-fat olive oil mayonnaise
- 1 teaspoon lemon juice
- 1 medium eggplant, sliced into 1/2-inch rounds
- 4 Portobello mushroom caps, gills removed (see Tip)
- Olive oil cooking spray
- 1/2 teaspoon freshly ground pepper
- 8 slices whole-grain bread, toasted
- Fresh arugula or spinach leaves
- 1 large tomato, sliced
Preparation
- Preheat grill to medium-high.
- Roast the garlic on grill for 10 minutes. Mash into a paste and combine with mayonnaise and lemon juice in a small bowl. Set aside.
- At the same time the garlic is roasting, coat both sides of eggplant rounds and mushroom caps with cooking spray and season with pepper. Grill the vegetables, turning once, until tender and browned on both sides.
- Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of whole grain bread and top with the remaining bread.
Tips & Notes
- Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Gently scrape the gills off with a spoon.
Nutrition
Per serving: 209 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 37 g carbohydrates; 10 g protein; 9 g fiber; 696 mg sodium; 781 mg potassium.
