Bobby Flay’s Grilled Veggie Sandwich is full of bold, rustic Italian flavors. Watch the grillmaster whip up this easy but impressive sandwich.
This installment of Grill It! with Bobby Flay, Bobby makes a quick and easy veggie sandwich, combining grilled vegetables with some light fresh garnish and melty mozzarella cheese utilizing all parts of the grill. If you’re looking for a healty alternative to a burger the next time you’re grilling, consider this delicious option.
On the high heat section of the grill, place your red peppers, while the eggplant goes on the more medium temp area. By charring the peppers on the outside, you allow yourself to easily skin the peppers, making sure that your guests aren’t having to pull the tough skin out of their sandwiches. Place the bread over the cooler side, but still close enough to direct heat to get a nice toasty crunch and just the slightest hint of char.
While everything is on the grill, you can whip up the garlic mayo (you can call it aioli if your guests are foodies) by crushing garlic and simply adding it to mayonnaise with a little salt and pepper. Note: make sure you crush the garlic, not just mince, otherwise people can get full-on chunks of garlic that will overpower the subtle flavors you’re enticing out of your grilled veggies.
When assembling your sandwich, remember that if you do plan on melting the cheese (and really, you should be melting your cheese), it’s best to do so with only the mayo and eggplant on the sandwich; since you’re using only the flesh of the peppers and fresh greens, you don’t want either of those to dry out over the heat.
