Veggie Club Sandwich

2 eggplant, peeled
2 tablespoons kosher salt
6 zucchini, sliced 1/8-inch on the bias
6 green bell peppers
1 pound medium mushrooms, sliced
2 cups olive oil
8 tomatoes, sliced
2 heads green leaf lettuce, divided into leaves
72 slices white bread, toasted
2 cups kalamata olives, pitted and chopped
3 cups mayonnaise
1 1/2 pounds swiss cheese, in 24 slices
1 1/2 pounds dill havarti cheese, in 24 slices

Cut the eggplant into 1/8-inch slices, making sure that you get a total of 48 slices.

Toss the eggplant with the salt and put into the colander to drain. Leave the eggplant to drain for at least 1 hour.

Slice the zucchini. Cut the pepper into rings. Slice the mushrooms.

When the eggplant is ready, wash off the excess moisture and sauté or grill until cooked through. Set aside.

Sauté or grill the zucchini and set aside.

** Puree the olives and stir in the mayonnaise.

Toast the bread slices and spread with the mayonnaise. For each sandwich, there are 2 layered slices of bread, topped with a third slice of bread. For each layer, place a slice of eggplant, 2 slices of zucchini, 1 pepper ring, a few mushroom slices, one slice of tomato, and one leaf of lettuce. Alternate one slice of each cheese between layers so that each sandwich will get a slice of each type of cheese. Stack 2 layers and top with a third slice of bread. Cut the sandwich into quarters and skewer the pieces with a toothpick to hold it together.

** These vegetables may be cooked ahead of time. If so, warm them up a bit before building the sandwich.**

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