Ingredients
1 large eggplant, cut into 1/2" slices
2 portobello mushrooms, cut into 1/4" thin strips
1 red pepper, cut into 1/4" slices
1 small red onion, cut into 1/4" slices
8 ounces fresh mozzarella cheese, drained, thinly sliced into 16
8 large basil leaves
olive oil to taste
balsamic vinegar to taste
salt & freshly ground pepper to taste
mayonnaise to taste
4 baguette potions (allow 6-8" per person)
Preparation
Toss all vegetables in olive oil, balsamic vinegar, and salt & pepper to taste. Place underneath broiler or on grill for about 8-10 minutes, until tender and slightly browned. Starting with the bottom half of baguettes, layer with a thin coat of mayonnaise, 2 thin slices of mozzarella, eggplant, mushrooms, red pepper, red onion, 2 leaves basil, and another 2 thin slices of mozzarella. Finish with top half of baguette. Brush olive oil (or butter, if desired) on the outside of the baguettes, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side until cheese is melted, and baguette is golden brown.
