Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabatta

Name: Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabatta
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 large beefsteak tomato, cut into 1/2-inch thick slices; 4 servings Extra-virgin olive oil or canola oil, for grilling; 1 loaf ciabatta, sliced lengthwise; 1 Tbsp Dijon mustard; 3 Japanese eggplants, sliced in 1/2 lengthwise; 59 milliliters chopped flat-leaf parsley leaves, plus 2 to 3 tablespoons torn leaves, for garnish; 3 cloves garlic, finely chopped; 8 slices Manchego cheese; 118 milliliters extra-virgin olive oil, plus more for drizzling bread; 3 red bell peppers; 1 red onion, peeled and sliced into 1/4-inch thick slices; 4 servings Salt and pepper; 59 milliliters aged sherry vinegar

You can never have too many main course recipes, so give Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabattan a try. This recipe serves 4. One serving contains 1010 calories, 29g of protein, and 63g of fat. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you have manchego cheese, salt and pepper, dijon mustard, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. This recipe is typical of Mediterranean cuisine. It is perfect for The Fourth Of July.

Instructions

Heat grill to high.

Equipment you will use

Grill

Brush eggplant, peppers, and onion and tomato slices with oil and season with salt and pepper. Grill eggplant, tomato, and onion on both sides until slightly charred and just cooked through. Grill peppers on all sides until charred, remove from the grill, place in a bag, and let rest 10 minutes.

Ingredients you will need

Salt And Pepper