Advertisement

Hearty and delicious

I loved this sandwich, though with a couple of alterations. I don't have a grill so I roasted the eggplant and portobello. I also added red and yellow peppers for color and a little sweetness. I roasted the eggplant and peppers for about 45 minutes and added the mushrooms in the last 10 minutes. I ditched the mayonnaise and used mashed avocado spread (guacamole works too) instead. I also added a slice of melted Gouda (I would have preferred Havarti but couldn't find any where I live). So juicy and delicious. Served with a cup of soup on the side, this makes a great winter meal.

Recipe Rating: 
4
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner