Grilled Eggplant Pizza Sandwiches Food

GRILLED EGGPLANT PIZZA

Steps:

• Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
• In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
• Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the grilled slices into 1/2-inch dice.
• Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.
• Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8-inch thick.
• Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill.
• Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately.

GRILLED EGGPLANT PIZZA SANDWICHES

Steps:

• Heat grill. When ready to grill, brush eggplant, onion and zucchini with oil; sprinkle with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until tender, turning once.
• Meanwhile, heat pizza sauce in small saucepan until hot.
• Spread 1 side of each of 4 toasted bread slices with 2 tablespoons pizza sauce. Top each with grilled vegetables. Spoon remaining pizza sauce over vegetables. Top each with cheese and slice of toast.

GRILLED VEGETABLE PANINI

Steps:

• Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
• Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
• 2 cups fresh basil leaves
• 1/4 cup toasted pine nuts
• 2 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (about) extra-virgin olive oil
• 1/2 cup grated Parmesan
• In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
• Yield: 1 cup
• Prep Time: 10 minutes

GRILLED EGGPLANT SANDWICHES

Steps:

• Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.

GRILLED EGGPLANT SANDWICH

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
• Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

GRILLED EGGPLANT PANINI WITH BASIL AIOLI

Steps:

• For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA

Steps:

• Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
• Heat a grill to high.
• Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
• Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

PEPPERONI PIZZA GRILLED SANDWICHES

Steps:

• In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high until heated through. Spread two slices of bread with meat mixture; sprinkle with cheese. Top with remaining bread. Butter outsides of sandwiches., Cook in a preheated sandwich maker according to manufacturer's directions until golden brown and cheese is melted.

GRILLED EGGPLANT PITA PIZZAS

Steps:

• Cut eggplants into 3/4-in. slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, in a bowl, toss red pepper, onion and garlic with 1 tablespoon oil. Transfer to a grill wok or open grill basket; place on grill rack. Grill, uncovered, over medium-high heat 8-12 minutes or until vegetables are crisp-tender and slightly charred, stirring frequently., Rinse and drain eggplants; blot dry with paper towels. Brush eggplants with 1 tablespoon oil; sprinkle with pepper. Grill, covered, over medium heat 4-5 minutes on each side or until tender. Cut each slice into quarters., Brush both sides of pita breads with remaining oil. Grill, covered, over medium-low heat 1-2 minutes or until bottoms are lightly browned. Remove from grill., Layer grilled sides of pitas with grilled vegetables, tomato, cheese and olives. If desired, sprinkle with pepper flakes. Return to grill; cook, covered, 3-4 minutes or until cheese is melted. , Sprinkle with basil.

GRILLED EGGPLANT SANDWICHES

Steps:

• Preheat a grill or grill pan over high heat.
• Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
• Place the ciabatta on a rimmed baking sheet and brush the split sides with some of the olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
• Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
• Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
• Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
• To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!