Best 2 Open Face Grilled Eggplant Sandwiches Recipes

Looking for a delicious and healthy summer meal? Look no further than open-face grilled eggplant sandwiches! These sandwiches are packed with flavor and nutrients, and they're easy to make. The eggplant is grilled until tender and smoky, then topped with fresh mozzarella cheese, roasted red peppers and pesto. The result is a sandwich that is both satisfying and refreshing.

This article features three different recipes for open-face grilled eggplant sandwiches. The classic recipe uses fresh mozzarella cheese, roasted red peppers, and pesto. The caprese recipe adds fresh tomatoes and basil. And the vegetarian BLT recipe includes crispy bacon, lettuce, and tomato.

All three of these recipes are easy to follow and can be made in under 30 minutes. They're perfect for a quick and easy weeknight meal or a casual summer lunch. Serve them with a side of salad or soup for a complete meal.

Here are some additional tips for making the best open-face grilled eggplant sandwiches:

* Choose firm, ripe eggplants.
* Grill the eggplant over medium-high heat until it is tender and slightly charred.
* Use fresh, high-quality ingredients.
* Don't be afraid to experiment with different toppings.
* Serve the sandwiches immediately while the eggplant is still warm.

Here are our top 2 tried and tested recipes!

OPEN-FACE GRILLED EGGPLANT SANDWICHES

Open-Face Grilled Eggplant Sandwiches image

Make and share this Open-Face Grilled Eggplant Sandwiches recipe from Food.com.

Provided by MarraMamba

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 slices peasant bread
extra virgin olive oil, for brushing
1 1/4 lbs eggplants, sliced crosswise 1 inch thick
salt & freshly ground black pepper
4 plum tomatoes, sliced crosswise 1/4 inch thick
1/2 lb buffalo mozzarella, sliced 1/4 inch thick
8 large basil leaves, torn
coarse sea salt

Steps:

Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.

OPEN FACE GRILLED EGGPLANT SANDWICHES

OPEN FACE GRILLED EGGPLANT SANDWICHES image

Categories Vegetarian Quick & Easy Dinner Summer Grill/Barbecue

Yield 4 People

Number Of Ingredients 11

Ingredients

Tbs. extra-virgin olive oil; more for brushing
2 Tbs. minced fresh mint, plus small leaves for garnish
2 Tbs. minced shallot
1 Tbs. balsamic vinegar
1/3 cup pitted Kalamata olives, finely chopped
2 Tbs. toasted walnuts, finely chopped
1 to 1-1/4 lb. globe eggplant (2 small or 1 slender large), peeled if you like, trimmed, and cut into 1/2-inch-thick rounds
4-1/2 to 3/4-inch-thick slices crusty, artisanstyle white bread
Kosher salt and freshly ground black pepper
1 oz. mixed baby greens
1 8-oz. package burrata (or fresh mozzarella), drained

Steps:

Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine the oil, mint, shallot, and vinegar. In another small bowl, combine the olives and walnuts. Beat the vinaigrette with a fork to blend, and then mix 2 tsp. into the olive mixture. Arrange the eggplant and bread on a rimmed baking sheet. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper. Brush the bread slices on one side with oil, and sprinkle with salt and pepper. Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a plate. Grill the bread, covered, until toasted, 1 to 2 minutes per side. Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the mixed greens. Arrange the eggplant rounds atop the greens. Beat the vinaigrette with a fork to blend, and then spoon about 1 tsp. over each round. Slice the burrata about 1/2 inch thick and arrange over the eggplant. Sprinkle lightly with salt and spoon about 1 tsp. of the olive relish over each burrata slice. Cut the sandwiches in half and transfer to plates. Garnish with small mint leaves and serve.

Tips:

Choose firm, ripe eggplants for grilling. Look for eggplants that are deep purple in color and have smooth, shiny skin.
Slice the eggplants evenly so that they cook evenly. If the slices are too thick, they will not cook through. If they are too thin, they will become mushy.
Brush the eggplant slices with olive oil before grilling. This will help them to brown and prevent them from sticking to the grill.
Grill the eggplant slices over medium heat. If the heat is too high, the eggplants will burn. If the heat is too low, they will not cook through.
Cook the eggplant slices until they are tender and slightly charred. The cooking time will vary depending on the thickness of the slices.
Serve the grilled eggplant slices immediately. They can be enjoyed on their own, or they can be used to make sandwiches, wraps, or salads.

Conclusion:

Grilled eggplant sandwiches are a delicious and easy-to-make vegetarian meal. They are perfect for summer cookouts or picnics. The grilled eggplant slices are tender and slightly charred, and they are complemented by the creamy avocado spread and the tangy tomato sauce. These sandwiches are sure to be a hit with everyone who tries them.