Grilled Veggie Sandwich With Pesto-Feta Mayo

This recipe comes to us from Cassie of Back to Her Roots

Ingredients:

For the Mayo

• 1/4 cup mayonnaise

• Zest and juice of 1 lemon

• 1/3 cup crumbled feta cheese

• 2 tablespoons prepared basil pesto

  For the Sandwich

• 1 small eggplant, cut into thin slices

• Salt

• 1 small zucchini, cut into thin slices

• 1 small yellow squash, cut into thin slices

• 1 large red onion, cut into thin slices

• 1/4 cup olive oil, divided

• 1 tablespoon dried oregano

• 2 portabella mushroom caps, stems removed

• Black pepper, to taste

• 8 slices Dave's Killer Bread Good Seed (or 6 for two double-decker sandwiches)

Directions:

1. Whisk up the mayo and stash it in the fridge. This will let it chill and give the flavors time to meld. 

2. If you’re using eggplant, the next step is to salt it to pull out some of the moisture and bitterness. Spread the eggplant out on a clean dish towel and sprinkle with salt. Let it sit for 10-15 minutes while you cut up the rest of the vegetables.

3. Rinse the eggplant well with cool water to remove the salt and pat it dry. Preheat the grill.

4. Toss the veggies (minus the mushrooms) with olive oil and oregano until everything is coated, and dump them in a grill basket.

5. Brush the mushroom caps with oil on both sides.

6. Place the grill basket and the mushroom caps on the grill grates. The mushrooms will need around 4 minutes per side, while the veggies in the basket will need about 10 minutes and frequent stirring. As the mushrooms and veggies finish cooking, remove them from the heat. Slice the mushrooms when they are cool enough to handle.

7. As the veggies cool, brush both sides of the bread with oil and grill for a minute on each side—when it looks like light toast, it is done.

8. Spread mayo on each slice of bread, and layer veggies in between to make a sandwich.

Recipe makes 1 sandwich