Grilled Eggplant, Basil and Swiss Sandwiches

By Mike_67

Ingredients

• 4 large eggplant slices, each 1/2 inch thick
• Extra-virgin olive oil, as needed
• Garlic salt and freshly ground black pepper
• 8 slices sourdough bread
• 2 cups loosely packed basil leaves
• 4 Swiss slices
• Roasted red bell pepper or fresh tomato slices

Details

Servings 4

Preparation

Step 1

Preheat barbecue grill on high heat. Brush both sides of eggplant slices with olive oil and season with garlic salt and pepper. Grill eggplant until tender and grillmarks appear. Transfer to a plate.

Reduce grill to medium. Brush one side of each bread slice with olive oil. Lay 4 of the bread slices, oiled side down, on a clean work surface and arrange eggplant, basil and Swiss on the bread. Season with garlic, salt and pepper. Top each with remaining bread slices, oiled side up. Season outside of sandwiches with garlic, salt and pepper.

Place sandwiches on grill and toast each on both sides. Cut sandwiches in half and serve warm with sliced tomatoes or roasted red bell peppers.