GRILLED VEGETABLE SANDWICHES WITH SHERRY VINAIGRETTE AND MANCHEGO ON CIABATTA

GRILLED VEGETABLE SANDWICHES WITH SHERRY VINAIGRETTE AND MANCHEGO ON CIABATTA image

Yield 4 people

Number Of Ingredients 15

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3 Japanese eggplants, sliced in 1/2 lengthwise
3 red bell peppers
1 red onion, sliced
1 large beefsteak tomato, sliced
olive oil
salt and pepper
3 cloves garlic, minced
1/4 c. chopped parsley
1/2 c. olive oil
1 loaf ciabatta, sliced lengthwise
8 slices manchego cheese
Vinaigrette
1/4 c. sherry vinegar
1 tbs. Dijon
salt and pepper

Steps:

1. Heat grill to high. Brush eggplant, peppers, onion and tomato slice with oil, season with salt and pepper. Grill on both sides until slightly charred. Grill peppers on all sides until charred, remove from grill and place in paper bag, let rest 10 minutes. Remove skin from the peppers and cut into 1 inch pieces. Cut eggplant, tomato and onion into large dice. 2. Whisk garlic, 1/4 c. chopped parsley and 1/2 c. olive oil together. Add cut vegetables, let marinate for 30 minutes. 3. Drizzle cut sides of ciabatta with 2-3 tbs. olive oil, sprinkle with salt and pepper and grill, cut side down for 1-2 minutes. Brush the grilled bread with the sherry vinaigrette and then layer on the mixed vegetables and cheese. Drizzle with more vinagrette and top with parsley. Place other piece of bread on top, wrap in foil and place on the grill with 2 foil-wrapped bricks on top.Grill for 2-3 minutes.