The Perfect Summer Sandwich Recipe

Name: The Perfect Summer Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large zucchini, sliced longways in 1/4-inch thickness, then cut in half; 1 large yellow zucchini, sliced longways in 1/4-inch thick, then cut in half; 1 medium eggplant, sliced in 1/2-inch rounds, salted and drained on paper towels for 10 minutes; 1 medium sweet onion, sliced in 1/2 - 1 inch thick rounds (keep rings together); salt and pepper; herbes de provence; olive oil; 4 large oblong sandwich buns (good quality); 3 -4 roma tomatoes, sliced; 4 ounces goat cheese, divided and at room-temp (goat cheese rolled in Mediterranean herbs is HIGHLY recommended)

Servings: persons

1 large zucchini, sliced longways in 1/4-inch thickness, then cut in half
1 large yellow zucchini, sliced longways in 1/4-inch thick, then cut in half
1 medium eggplant, sliced in 1/2-inch rounds, salted and drained on paper towels for 10 minutes
1 medium sweet onion, sliced in 1/2 - 1 inch thick rounds (keep rings together)
salt and pepper
herbes de provence
olive oil
4 large oblong sandwich buns (good quality)
3 -4 roma tomatoes, sliced
4 ounces goat cheese, divided and at room-temp (goat cheese rolled in Mediterranean herbs is HIGHLY recommended)

1
In a very large bowl, toss the vegetables (except onions) in enough olive to coat. Season generously with salt, pepper, and herbs de Provence. (You'll need to oil and season the onions on a flat surfact so they don't separate.).
2
Grill the vegetables over medium-high heat in batches until they are done (have grill marks and are tender-crisp).
3
Split the sandwich rolls with a serated knife, keeping one side intact. Spread 1 oz of goat cheese on each roll.
4
Put a few slices of tomato on each roll and top with evenly divided portions of grilled vegetables. Serve immediately.
5
Tip: For my 13-month-old, I diced all veggies except the onion and tomato. Then I tore the bread into very small pieces and tossed it with crumbled goat cheese. He loved it!

149

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

You need 10 ingredients. The key ingredients include: 1 large zucchini, sliced longways in 1/4-inch thickness, then cut in half, 1 large yellow zucchini, sliced longways in 1/4-inch thick, then cut in half, 1 medium eggplant, sliced in 1/2-inch rounds, salted and drained on paper towels for 10 minutes, 1 medium sweet onion, sliced in 1/2 - 1 inch thick rounds (keep rings together), and more.

Yes, The Perfect Summer Sandwich 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!

The Perfect Summer Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions