Bbq Eggplant Sandwiches With Provolone And Mushroom

Name: Bbq Eggplant Sandwiches With Provolone And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks; 1/2 cup BBQ sauce, divided; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 8 ounces cremini mushrooms, thinly sliced; 1 red onion, halved and sliced into thin wedges; 2 tablespoons vegetable oil; 4 slices provolone cheese (1/8-inch thick slices); 4 ciabatta or hoagie rolls, split and toasted; 1/4 cup mayonnaise; 2 jarred pepperoncini peppers, thinly sliced

Servings: persons

1 large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks
1/2 cup BBQ sauce, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces cremini mushrooms, thinly sliced
1 red onion, halved and sliced into thin wedges
2 tablespoons vegetable oil
4 slices provolone cheese (1/8-inch thick slices)
4 ciabatta or hoagie rolls, split and toasted
1/4 cup mayonnaise
2 jarred pepperoncini peppers, thinly sliced

1
Position oven rack six inches from the heat source and preheat broiler on high. Line broiler pan or rimmed baking sheet with foil.
2
Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon salt and 1/4 teaspoon peeper. Arrange slices on foil-lined pan.
3
Broil eggplant until browned and soft, about 4 minutes. Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and reserve.
4
Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce. Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more. Add 1 slice of cheese to each eggplant plank and continue to broil until cheese is melted and browned, about 2 minutes more.
5
To assemble the sandwiches, brush the top toasted half of each roll with 1 tablespoon mayonnaise and each bottom half with 1 tablespoon BBQ sauce. Layer an eggplant slice, some mushroom mixture, and a few slices of pepperoncini on the bottom of each roll. Close the sandwiches and serve immediately.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks, 1/2 cup BBQ sauce, divided, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Bbq Eggplant Sandwiches With Provolone And Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bbq Eggplant Sandwiches With Provolone And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions