Hard Rock Cafe Grilled Vegetable Sandwich
By Todd Wilbur
Menu Description: "Grilled eggplant, zucchini, summer squash, and roasted red peppers. Served on a sourdough French roll with your choice of fries or watermelon."
If you don't eat meat—or even if you do—you'll find this grilled vegetable sandwich makes a great meal in itself for lunch or dinner. I'm not usually one to go for vegetarian sandwiches, but when I tried this one I was surprised at how good it was. Now I veg out with this sandwich regularly. Maybe you will too.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
This recipe is available in
- 6 tablespoons mayonnaise
- 1/2 teaspoon chopped fresh parsley
- Pinch dried oregano
- 1 red bell pepper
- 1 small zucchini
- 1 yellow summer squash
- 1/4 eggplant
- 1/4 cup olive oil
- 2 sourdough French rolls
- 1 tablespoon freshly grated Parmesan cheese
- 6 to 8 separated onion ring slices (2 whole slices)
- 3 to 4 slices tomato (1 medium tomato)
- 2 leaves red leaf lettuce
- Do This
Restaurant/BrandHard Rock Cafe
1. Preheat the barbecue or stovetop grill.
2. To prepare the spread, put 3 tablespoons of the mayo into a small bowl and add the parsley, oregano and a pinch of salt. Set this and the remaining mayonnaise aside until you're ready to make the sandwich.
3. Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface of the pepper with olive oil.
4. Slice the zucchini, squash, and eggplant into lengthwise slices no more than 1/8 to 1/4 inch thick. Brush these slices with oil as well.
5. Cook the red pepper on a hot grill for 2 to 3 minutes. At that point add the remaining vegetables to the grill and cook everything for 4 to 5 more minutes or until all the vegetables are tender. Be sure to salt the vegetables and, of course, turn them halfway through the cooking time.
6. When the veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the French rolls in half lengthwise through the middle.
7. Spread the parsley-mayonnaise over the face of the bottom halves.
8. Arrange the zucchini onto the rolls.
9. Stack the yellow squash next.
10. Eggplant goes on top of that.
11. Peel the skin off the red peppers, then stack the peppers on the eggplant.
12. Divide the Parmesan cheese and sprinkle it over the peppers.
13. Arrange the onions on the peppers.
14. Tomato slices go on the onions.
15. Tear the red lettuce leaves so that they fit on the tomatoes.
16. Divide the remaining 3 tablespoons of mayonnaise and spread it on the face of the top rolls and stack the rolls on the lettuce to finish off your sandwiches.
17. Cut the sandwiches diagonally through the middle and pierce each half with a toothpick before serving.
Makes 2 sandwiches.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.