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Title: Hard Rock Cafe Grilled Vegetable Sandwich
Categories: Sandwich Fake
Yield: 2 Servings
| 6 T | B Mayonnaise | |
| 1 | /2 t | s Fresh Parsley -- Chopped |
| : | p | n Dried Oregano |
| : | Salt | |
| 1 | Red Bell Pepper | |
| 1 s | m Zucchini | |
| 1 | Yellow Summer Squash | |
| 1 | /4 | Eggplant |
| 1 | /4 c | Olive Oil |
| 2 | Sourdough French Roll | |
| 1 T | B Parmesan Cheese -- Grated | |
| 8 | Onion Ring Slices | |
| 4 s | l Tomato | |
| 2 | Pieces Red Leaf Lettuce |
Preheat the barbecue or stovetop grill. To prepare spread, put 3 tbsp of the mayo into a small bowl and add the parsley, oregano, and a pinch of salt. Set this and the remaining mayo aside until you're ready to make the sandwich. Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface with olive oil. Slice the zucchini, squash, and eggplant into lengthwise slices with oil as well. Cook the red pepper on a hot grill for 2 or 3 mintues. At that point add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender. Be sure to salt the vegetables and turn them halfway through the cooking time. When the veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the french rolls in half lengthwise through the middle. Spread the parsley-mayo mixture over the bottom of the rolls. Arrange the zucchini onto the rolls. Stack the yellow squash and then the eggplant. Peel the skin off the red peppers and then add to the sandwiches. Arrange the onions over the peppers. Divide the parmesan cheese and sprinkle it over the peppers. Arrange the onions and tomato slices next. Add the lettuce and spread the mayo on the top of the rolls. Close sandwiches and cut in half. Pierce each half with a toothpick and serve.
Recipe By : Top Secret Restaurant Recipes by Todd Wilbur