Jumbo Garden Sandwich

Name: Jumbo Garden Sandwich
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 2 portobello mushrooms; 1 red or yellow bell pepper, seeded and cut into thirds; 1 small eggplant, cut into ½-inch (1 cm) slices; ¼ cup (60 ml) olive oil; Salt and pepper; 1 large square flat bread or 6 x 8-inch (15 x 20 cm) ciabatta, halved horizontally; 3 tbsp (45 ml) pesto; 2 tbsp (30 ml) mayonnaise; 5 oz (140 g) mozzarella cheese, thinly sliced; 6 thin slices cured ham, such as prosciutto or Bayonne

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Preparation 25 MIN

Cooking 25 MIN
Makes 4 to 6 servings

Ingredients
Preparation

Ingredients

Grilled Vegetables

2 portobello mushrooms
1 red or yellow bell pepper, seeded and cut into thirds
1 small eggplant, cut into ½-inch (1 cm) slices
¼ cup (60 ml) olive oil
Salt and pepper

Sandwich

1 large square flat bread or 6 x 8-inch (15 x 20 cm) ciabatta, halved horizontally
3 tbsp (45 ml) pesto
2 tbsp (30 ml) mayonnaise
5 oz (140 g) mozzarella cheese, thinly sliced
6 thin slices cured ham, such as prosciutto or Bayonne

Preparation

Grilled Vegetables

Preheat the grill, setting the burners to medium. Oil the grate.
In a bowl, toss the vegetables with the oil. Season with salt and pepper. Place on the grill. Cook for about 10 minutes or until tender. Let cool. Remove the skin from the pepper. Cut the pepper and mushrooms into strips and set aside.

Sandwich

Spread the pesto and mayonnaise on the cut side of the bread. Layer with the cheese slices, ham and grilled vegetables. Close the sandwich.
Place the sandwich on the grill and cook for 5 to 10 minutes. With a large spatula, carefully flip the sandwich halfway through cooking so the bread is toasted on both sides. If needed, shut off the burners, close the lid and finish cooking with any residual heat to allow the cheese to melt. Let rest for 2 minutes before cutting.