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Nutrition Facts
Serving Size 1 (176g) Recipe makes 6 servings
Calories 116
Calories from Fat 72		(62%)
Amount Per Serving		%DV
	Total Fat 8.1g	12%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 74mg		3%
Potassium 401mg		11%
Total Carbohydrate 11.0g		3%
	Dietary Fiber 3.8g	15%
	Sugars 4.6g
Protein 2.0g		4%
detailed view... how is this calculated?

Roasted Vegetable Sandwich

Recipe #180719 | 45 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: cookiedog
Aug 7, 2006

I first tasted this sandwich at an Italian cafe and it is called "Favorito". An unforgettable sandwich! This recipe is adapted from one I found on the internet.

SERVES 6 (change servings and units)

Ingredients

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portabella mushrooms, sliced
3 garlic cloves, crushed
4 tablespoons mayonnaise
fresh basil leaf
1 loaf focaccia bread

Directions

1
Preheat oven to 400°F.
2
Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
3
Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
4
Meanwhile, sauté the mushrooms in 1 tablespoon of olive oil until tender.
5
Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
6
Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.
7
Wrap the sandwich in plastic wrap. Place a cutting board on top of it and weigh it down with some canned goods. Allow sandwich to sit for 2 hours before slicing and serving.

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Featured Reviews for This Recipe

From: Brooke the Cook in WI

On Jul 10, 2008

Wow - this was really yummy! I roasted the eggplant, mushrooms and chopped yellow bell peppers (all out of red ones) all at once. That way I didn't have to dirty up another pan to saute the mushrooms and the darkened skin on the peppers didn't bug me at all so I didn't bother to peel them. I used fat-free mayo and lots of fresh basil from the garden, the basil was really the secret ingredient in these sandwiches. I used ciabatta rolls and didn't squash the sandwiches, but I did allow them to come to room temperature before eating. One note - the baking sheet should be sprayed with cooking spray as my eggplant stuck to the bottom. Made for ZWT4.

0 people found this review helpful

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From: katia

On Mar 26, 2008

Simply wordeful! I loved roasted vegetables ans mushrooms so I knew from the first look that this would be my favorite sandwich. I cooked the mushrooms with the garlic so I didn't added any to the mayo. I made half with toast bread and the other half with a focaccia type bread. Both wordeful! Thanks for posting!

1 person found this review helpful

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From: ToiCara

On Sep 13, 2006

This was a fabulous summertime dinner sandwich. I agree with the others that roasted veggies really give it a great punch of flavor. The bonus is that letting it set for two hours meant that the "pre-dinner" rush at our house was kept to a minimum. I did add some red onion for extra kick. Great sandwich!

3 people found this review helpful

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From: cindygma

On Aug 11, 2006

Loved this sandwich. Lightly toasted focaccia; added guacamole to one side & topped veggies w/thn sliced red onion & then cheddar cheese. Ran under broiler. DEELICIOUS!

3 people found this review helpful

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