Grilled Vegetable Sandwiches

Remember the delicious 10-Grain milk bread that I shared with you last week? And remember how I told you that I made a yummy sandwich with that same bread and was gonna share it with you soon? Welp, here it is!

This is a riff on a sandwich I love eating from this particular restaurant. A bunch of grilled veggies, a slather of smoky hummus and tangy, creamy feta. You really should not skimp on grilling the veggies here because it really adds a distinct smoky flavor, but if you really do not want to grill, you could always roast them in the oven. On top of my hearty 10-grain bread, it makes for a wonderful lunch.

Grilled Vegetable Sandwiches

Yields: 4 sandwiches, 4 servings

8 slices of 10-grain milk bread, or any whole wheat bread
4 tbsn. roasted garlic hummus, or more to your taste
4 tbsn. crumbled French feta, or more to your taste
2 red peppers, roasted
2 medium zucchini, sliced
1 box mushrooms, sliced
1 large eggplant, sliced
salt and freshly ground black pepper, to taste


To roast the eggplant, grill the peppers until their outer skin is charred and completely black. Place into a heatproof bowl and cover completely; allow them to steam for 4 - 5 minutes, then remove the charred skin (it should pinch off easily). Grill the zucchini and eggplant slices until cooked through and slightly charred (I grilled them dry, but if you prefer, you can use some olive oil on the veggies). In a medium saucepan, dry saute the mushrooms over high heat until browned and cooked through. Place all of the vegetables into a large bowl and season to taste with salt and freshly ground black pepper. Toast the bread slices, then spread a tbsn. of hummus on four slices of bread. Top with the crumbled feta, some roasted red pepper, grilled zucchini, mushroom and grilled eggplant. Finish it off with the other slice of bread and enjoy!