Grilled Veggie Sandwich with JTL Herb Mayo
Delicious and healthy, this is an easy and satisfying lunch and day of the week! The herbed mayo can be stored and used on other sandwiches all week as well!
Ingredients
1 large onion sliced ¼ inch thick
1 eggplant sliced ¼ inch lengthwise
1 zucchini sliced ¼ inch lengthwise
2-3 slices of roasted red peppers (jarred)
lettuce of your choice
your favorite sliced bread
olive oil or cooking spray as needed
Salt and pepper to taste
Jalapeño, Tequila & Lime Herb Mayo
1 cup of mayo
2 or 3 of your favorite fresh herbs (finely chopped), you’ll need a teaspoon and a half of each. I used cilantro and scallions
1 ½ tablespoons of Jalapeño, Tequila & Lime hot sauce
Mix your herb mayo ingredients and set it aside while you prepare your veggies.
Slice your eggplant and zucchini lengthwise and lay each slice down on a paper towel lined tray. Sprinkle both sides of each slice with a light dusting of salt and set aside. Slice your onions.
Heat a skillet or grill pan over medium-high heat. Once the pan is hot, add olive oil or cooking spray. Allow oil to heat for a minute before adding a few veggies to the pan. Before adding your zucchini or eggplant, pat them with paper towel to soak up any moisture. This will allow your veggies to brown and not steam. Lay each slice down in one layer with spacing in between each piece. Cook for 3-4 minutes each side. Once your zucchini and eggplant are golden brown, set aside on a rack or paper towel to drain. Allow the pan to come up to temperature before putting in your onions. You can leave the onion slices intact or separate the layers during the cooking process.
While the last veggies cook, you can toast your bread.
Now it’s time to assemble! Take your toast and smear both slices generously with your JTL Herb Mayo. layer your other veggies any way your heart desires. Top with a piece of roasted red pepper and the other slice of bread.
Pro tip* As I layer my sandwich, I like to sprinkle slice with a little black pepper and a pinch of salt