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20 minute dinner recipes

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Capicola & Grilled Vegetable Sandwiches


In this sandwich grilled eggplant and red bell peppers are paired with thin slices of garlicky capicola (a dry-cured rolled pork shoulder) and spicy arugula, all on grilled Italian bread.

4 servings | Active Time: 45 minutes | Total Time: 1 hour



  1. Preheat grill or broiler.
  2. Place eggplant slices in a large colander over a bowl. Sprinkle with salt and let stand for 15 minutes. Rinse well under running water and pat dry.
  3. Brush oil lightly over both sides of the eggplant slices. Grill or broil the eggplant until tender, 3 to 4 minutes per side. Place in a bowl and toss with 1 tablespoon vinegar and half of the minced garlic.
  4. Toss peppers in a separate bowl with the remaining 1 tablespoon vinegar and garlic. Season with pepper.
  5. Grill or broil bread until lightly browned, 1 to 2 minutes per side.
  6. To assemble sandwiches, layer capicola, the eggplant, the red peppers and arugula between toasted bread slices.


Per serving : 191 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 15 mg Cholesterol; 26 g Carbohydrates; 9 g Protein; 7 g Fiber; 566 mg Sodium; 596 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1/2 lean meat, 1 fat

Tips & Notes