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
Day of eating:
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!
Keyword easy lunch, sandwich, vegetarian
Tried this recipe?Let me know how it was and tag @dishingwithheather on Instagram!