BBQ Eggplant Sandwiches with Provolone and Mushrooms
Savory vegetarian sandwiches featuring broiled BBQ-glazed eggplant, melted provolone cheese, and sautéed mushrooms and onions, served on toasted ciabatta rolls with a kick of pepperoncini.
Ingredients
- •1 large large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks
- •½ cup BBQ sauce, divided
- •1 teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •8 ounces cremini mushrooms, thinly sliced
- •1 whole red onion, halved and sliced into thin wedges
- •2 tablespoons vegetable oil
- •4 slices provolone cheese (1/8-inch thick slices)
- •4 rolls ciabatta or hoagie rolls, split and toasted
- •¼ cup mayonnaise
- •2 whole jarred pepperoncini peppers
- •thinly sliced
Cooking Instructions
- 1.
Position oven rack six inches from the heat source and preheat broiler on high. Line broiler pan or rimmed baking sheet with foil.
5 min
- 2.
Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon salt and 1/4 teaspoon peeper. Arrange slices on foil-lined pan.
3 min
- 3.
Broil eggplant until browned and soft, about 4 minutes. Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and reserve.
4 min
- 4.
Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce. Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more. Add 1 slice of cheese to each eggplant plank and continue to broil until cheese is melted and browned, about 2 minutes more.
5 min
- 5.
To assemble the sandwiches, brush the top toasted half of each roll with 1 tablespoon mayonnaise and each bottom half with 1 tablespoon BBQ sauce. Layer an eggplant slice, some mushroom mixture, and a few slices of pepperoncini on the bottom of each roll. Close the sandwiches and serve immediately.
5 min
