Mediterranean Grilled Veggie Focaccia Sandwich

Name: Mediterranean Grilled Veggie Focaccia Sandwich
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Greek, Italian
Ingredients: 1 whole Eggplant; 1 lb Focaccia Bread; 3 whole Garlic; 4 tbsp Mayonnaise; 2 tbsp Olive Oil; 2 whole Portobello Mushrooms; 2 whole Red Bell Pepper

Dinner 🍽️Lunch 🥪 Greek 🇬🇷Italian 🇮🇹 Low-Sodium Sugar-Free Vegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Mediterranean Grilled Veggie Focaccia Sandwich layers smoky eggplant, sweet charred red peppers, and meaty portobello mushrooms inside a soft, olive-oil-kissed loaf. A creamy garlic mayo ties everything together with richness and brightness, making each bite balanced and satisfying. Ideal for a leisurely lunch, picnic, or light dinner when you’re craving bold vegetable flavors.

Prep20 mins
Cook40 mins
Serves6
DifficultyEasy

1

Preheat the oven to 400 degrees F (200 degrees C).
2

Brush the eggplant and red bell peppers with 1 tablespoon olive oil, adding more if needed based on the size of the vegetables. Place them on a baking sheet and roast in the preheated oven. Roast the eggplant until tender, about 25 minutes; roast the peppers until blackened. Remove from the oven and let cool.
3

Meanwhile, heat 1 tablespoon olive oil and cook, stirring, the mushrooms until tender. Mix the crushed garlic into the mayonnaise. Slice the focaccia in half lengthwise. Spread the mayonnaise mixture on one or both halves.
4

Peel the cooled peppers, remove the cores, and slice them. Layer the eggplant, peppers, and mushrooms in the focaccia.
5

Wrap the sandwich in plastic wrap; set a cutting board on top and weigh it down with some canned foods. Let the sandwich rest for 2 hours before slicing and serving.