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This is a sandwich that’s delicious served both hot, cold or room temp! The Grilled Eggplant Sandwich is full of complex flavors that come together for a blend of goodness. This is a big hit with my family and I’m sure it will be with yours as well! Learn about the make ahead options that come in handy on those busy days.
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Grilled Eggplant Sandwich
One of my favorite sandwiches with prep tips that make for an easy weekday lunch!
Equipment
- 1 Grill Pan
- 1 Knife
Ingredients
- 6 telera or ciabatta rolls
- 1 large eggplant
- 6 roasted red bell peppers
- 5 oz baby arugula
- 6 slices fresh mozzarella
- 1 cup mayo
- 1 head garlic
- balsamic glaze
- salt and pepper
- olive oil
Instructions
Garlic Mayo
- Press or mince the garlic cloves and place in a small bowl
- Add mayo and stir until blended
- Place in fridge for at least 30 min before using so the flavors can infuse
Eggplant
- Slide eggplant into 1/2" slices, yielding 12 slices (2 per sandwich)
- Season both sides with salt and pepper and drizzle with olive oil
- Heat grill pan on medium high heat and add additional oil to ensure nothing sticks
- Once heated, add slices of eggplant and cook 4 minutes on each side or until cooked through. Set aside
Assembly
- Cut telera rolls in half to make sandwich halves
- Toast cut side down for a few minutes or to your liking (note: you can use the same grill pan you cooked the eggplant in if making the same day to limit dishes)
- Spread the garlic mayo on the toasted cut side of each half
- Layer the bottom halves of the roll with eggplant slices, roasted red bell pepper slice, fresh mozzarella and handful of arugula
- Drizzle balsamic glaze on arugula and top with the remaining half of the roll
Notes
Make ahead:
- Eggplant – Cook all eggplant slices, let cool and refrigerate until ready to eat. Last for 1 week max.
- Mozzarella – I buy the pre-sliced mozzarella logs at the store, but if you didn’t you can slice ahead of time and store in ziploc bag or container in the fridge
- Roasted red bell peppers – These come in jars and some can be quite large. I like to take them out and slice them into sizes that make sense for the sandwich. This is a personal preference, but this does help me save some time when making this for lunch between weekday meetings
- Garlic Mayo – This needs to be chilled for at least 30 minutes in the fridge before enjoying, so if you aren’t ready to eat the sandwich, just leave it in the fridge
- Cut the bread and toast as instructed. This will be the only “time consuming” part as you have already prepped everything else. Take all your ingredients out and layer the sandwich as instructed above after toasting the bread. Enjoy!
Tried this recipe?Let me know how it was and tag @dishingwithheather on Instagram!
Enjoyed this recipe? Check out my other easy lunch recipes here!