Grilled V Eggie Sandwich With Chipotle Mayonnaise – a delicious recipe with Eggplant, zucchini, tomato, mayonnaise, chilies, ciabatta rolls. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Slice eggplant lengthwise about 1-2 inch thick. Arrange on a plate & salt both sides. Slice zucchini in 1-4 to 1-2 inch slices, and do the same with the beefsteak tomatoes to make rounds 1-2 inch thick. Brush all veggies with olive oil on both sides and sprinkle with coarse sea salt and Italian seasoning. Using food processor or blender, blend 2-3 chipotle chilies with adobo sause with a cup of Hellman's mayonnaise til smooth. Grill veggies on hot grill in grilling basket that has been brushed with olive oil or sprayed with vegetable spray. Grill for 2-3 minutes each side till nicely browned. Spread chipotle mayo on ciabatta rolls that have been lightly toasted on edge of grill. Place washed & dried greenleaf lettuce on one side of sandwich, and grilled veggies on other side. Slice diagonally and enjoy
15
kcal
Calories
3
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 Eggplant, 1-2 zucchini depending on size, 1 beefsteak tomato, Hellman's mayonnaise, and more.
Yes, Grilled V Eggie Sandwich With Chipotle Mayonnaise 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.
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