Grilled Eggplant and Portobello Sandwich
This hearty veggie sandwich layers feta, roasted mushrooms and earthy eggplant for a filling, golden brown grilled sandwich.
Prep Time: 30 minutes
Ingredients
- 1 large Portobello mushroom sliced into ½-inch strips
- 6 slices eggplant ¼-inch thick
- 1 teaspoon olive oil
- 2 tablespoons Italian salad dressing
- 2 ounces crumbled feta cheese
- 4 slices whole wheat bread
Instructions
- Preheat grill or grill pan over medium heat.
- Toss mushroom and eggplant slices with oil. Season with salt and pepper, to taste. Place on grill and cook 2-3 minutes, turning once, until tender. Remove from grill and drizzle with Italian dressing.
- Layer cheese and roasted vegetables evenly between slices of bread, creating 2 sandwiches.
- Return sandwiches to grill. Cook 1-2 minutes per side, or until golden brown and cheese is melted.