Grilled Vegetable Foccica Sandwich
- 1large eggplant sliced 1/2 inch
- 1 large red peppers
- 1 large yellow pepper
- 2 portobello mushroom caps
- 1 large fresh mortzarella ball sliced 1/4 inch slices
- 1/4 cup mayonaise
- 2 tbsp pesto
- olive oil
- Forciacca bread
- Pour some olive oil in a pyrex dish to cover botton dip both sides of the eggplant in the oil and let stand the eggplant do the same with the mushrooms let stand for approx.5 to 10 minutes grill until tender turning and brushing with more oil if needed. Slice the mushrooms.
- Roast the peppers until chared on all sides then place in a brown paper bag until almost cool remove the skin and cut each in quarters. In a small bowl mix the mayonaise and the pesto. Cut the foccacia in quarters then horizantally to form 4 sandwiches. Spread mayonaise mixture on bread top with eggplant, roasted pepper, and mushroom slices. Top with a slice or two of fresh mortzarella cheese.
red peppers, yellow pepper, portobello mushroom caps, mayonaise, pesto, olive oil, bread
Taken from www.epicurious.com/recipes/member/views/grilled-vegetable-foccica-sandwich-1202288 (may not work)