Grilled Eggplant & Portobello Sandwich

Two of the meatiest vegetables team up in this sandwich: smoky grilled eggplant and hearty portobello caps, both charred tender on the grill until they’re substantial enough that nobody misses the meat.

The garlic mayo ties it together and is worth a moment’s care. Mash the garlic into a smooth paste before stirring it into the mayonnaise with a squeeze of lemon, which spreads the garlic flavor evenly and tames its raw bite. Using fat-free mayo keeps the whole thing light without sacrificing creaminess.

Grill the eggplant and mushrooms until they’re genuinely tender and well-browned, since eggplant turns spongy and squeaky if it’s undercooked. Slice the portobellos after grilling, then stack everything onto toasted whole-wheat bread with peppery arugula and juicy tomato. Toasting the bread first is the small step that keeps it from going soggy under all those grilled vegetables.

Chef Tips

• Mash the garlic into a paste before mixing the mayo, so the flavor spreads evenly and isn’t harshly raw.
• Grill the eggplant until fully tender; undercooked eggplant is spongy and squeaky.
• Toast the bread so it stands up to the juicy grilled vegetables without getting soggy.

Variations

• Add a slice of provolone, mozzarella, or a smear of pesto.
• Swap roasted red peppers or grilled zucchini in for one of the vegetables.
• Use a ciabatta roll or focaccia in place of sandwich bread.