The Great Greek Sandwiches
Ingredients
- 4 sandwiches
- 4 slices eggplant 3 inches in diameter, 1⁄2 inch thick
- 2 teaspoons olive oil
- ⅛ teaspoon salt
- 4 ciabatta rolls about 3 inches in diameter, split
- 4 slices provolone cheese
- 4 thin slices red onion
- 4 slices tomato
- 4 teaspoons Greek vinaigrette dressing
- ¼ cup kalamata olives
- ½ cup packed spinach leaves
Instructions
- Heat gas or charcoal grill.
- Brush both sides of eggplant slices with oil; sprinkle with salt.
- Place on gas grill over medium heat.
- Cover grill; cook 8 to 10 minutes, turning once, until tender.
- During last minute of cooking, add rolls to grill, cut sides down; cook about 1 minute or until toasted.
- Place eggplant slices on bottom halves of buns.
- Top each with cheese, onion, tomato, dressing, olives and spinach.
- Cover with top halves of buns.
Notes / Tips / Wine Advice:
If your store offers only large ciabatta rolls, look for smaller take-and-bake ciabatta rolls in the bakery section of your supermarket.
Nutritional Information
Calories: 320 kcal