Grilled Vegetable And Anchovy Butter Sandwiches Rec

Name: Grilled Vegetable And Anchovy Butter Sandwiches Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (2 ounces) unsalted butter, softened; 12 oil-packed anchovy fillets, drained and minced; 1 teaspoon finely grated zest from 1 lemon; 2 large pieces naan, cut in half crosswise; 1/4 cup olive oil; 2 small zucchini (about 12 ounces), trimmed and sliced into 1/4-inch thick rounds; 2 small Italian eggplants (about 8 ounces), trimmed and sliced into 1/4-inch thick rounds; Salt; Aleppo pepper or red pepper flakes; 1/3 cup coarsely chopped pistachios; 1/4 cup fresh cilantro leaves

Servings: persons

4 tablespoons (2 ounces) unsalted butter, softened
12 oil-packed anchovy fillets, drained and minced
1 teaspoon finely grated zest from 1 lemon
2 large pieces naan, cut in half crosswise
1/4 cup olive oil
2 small zucchini (about 12 ounces), trimmed and sliced into 1/4-inch thick rounds
2 small Italian eggplants (about 8 ounces), trimmed and sliced into 1/4-inch thick rounds
Salt
Aleppo pepper or red pepper flakes
1/3 cup coarsely chopped pistachios
1/4 cup fresh cilantro leaves

1
In small bowl, combine butter, anchovies, and lemon zest. Set aside. Heat grill pan over medium-high heat. Brush both sides of each piece of naan with 1 tablespoon oil. Grill naan, in two batches, until warmed and slightly charred, about 2 minutes per side. Transfer to plate and cover with clean kitchen towel.
2
Toss zucchini and eggplant in large bowl with remaining 3 tablespoons olive oil and season with salt and Aleppo pepper. Arrange eggplant in single layer in grill pan and cook over medium-high heat until tender and charred, about 3 minutes per side. Transfer to bowl. Repeat procedure with zucchini.
3
Spread one side of each piece of naan with 1/4 of anchovy butter. Divide mixture of zucchini and eggplant evenly among naan and sprinkle with pistachios and cilantro.
4
Fold naan over filling and serve warm.

2901

kcal

Calories

326

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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: 4 tablespoons (2 ounces) unsalted butter, softened, 12 oil-packed anchovy fillets, drained and minced, 1 teaspoon finely grated zest from 1 lemon, 2 large pieces naan, cut in half crosswise, and more.

Yes, Grilled Vegetable And Anchovy Butter Sandwiches Recipe 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!

Grilled Vegetable And Anchovy Butter Sandwiches Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions