Grilled Mixed Vegetable Sandwich
12 ounces pitted black olives, 3/4 cup
For each sandwich, grill two slices of sourdough bread and spread one side of each slice with 2 ounces of olive mustard puree. Layer 2 ounces of eggplant, 2 ounces of peppers, 1/2 ounce of onion and 2 ounces of zucchini between the two slices of bread and cut in half.
12 ounces grey poupon specialty mustard with horseradish or dijon, 1 1/2 cups
4 tablespoons olive oil
24 slices sourdough bread, sliced
1 1/2 pounds eggplant, sliced, grilled
1 1/2 pounds mixed peppers, sliced, grilled
6 ounces red onion, grilled
1 1/2 pounds zucchini, sliced, grilled
Puree olives, mustard and olive oil.
Variation: add tomato and fresh basil.
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