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Grilled Veggie Sandwich with Roasted Red Pepper Mayo


Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 sandwiches

Ingredients

For the Roasted Red Pepper Mayo

  • 1 red bell pepper or 1/2 jar of roasted red peppers, drained
  • 1/2 cup fresh basil leaves
  • 2/3 cup mayo
  • 1 tsp garlic powder
  • salt and pepper, to taste

For the Sandwich

  • 2 sweet onions, thinly sliced
  • 6 tbsp olive oil
  • salt and pepper
  • 2 tsp sugar or other sweetener
  • 2 cups mushrooms, sliced
  • 1 tsp garlic powder
  • 8 slices good sandwich bread like ciabatta
  • 1/2 cup roasted red pepper mayo, instructions above
  • 2 cups kale, chopped
  • 1 cup mozzarella cheese
  • 1 avocado, sliced

Instructions

  1. Roasted Red Pepper Mayo (If you are using jarred roasted red peppers instead of making your own, skip down to step 5)

  2. Move your oven rack to the top third position in your oven. Turn on the broiler. Place your whole red pepper on a baking sheet lined with aluminum foil and set it under the broiler with the stem facing you. 

  3. Once the side of the pepper facing the broiler is blackened, use tongs to grab the stem and rotate the pepper so another side can blacken. Once the pepper's skin is uniformly blackened and wrinkly (about 20 minutes), remove from oven and wrap tightly with aluminum foil. Set aside to cool. 

  4. Once the pepper is cool enough to handle, peel off the black skin and remove the stems and seeds. Cut the remaining pepper into chunks.

  5. Using a food processor, combine mayo, roasted red pepper, basil, garlic powder, and salt and pepper. Blend until smooth. 

Veggie Sandwich

  1. In a bowl, combine chopped kale and a tsp of salt. massage salt into the kale for 30 seconds then set aside. 

  2. Heat 2 tbsp of oil in a pan. When at a medium-high heat, add sliced onions and salt and pepper. 

  3. Once the onions have started to become translucent, add the sugar or other sweetener. Turn down the heat to medium and stir occasionally. Once the onions have turned a caramel color, remove from heat and set aside. 

  4. Add another 2 tbsp to a pan. When at medium-high heat, add sliced mushrooms, salt, pepper, and garlic powder. Continue cooking on medium-high heat until all the liquid has dissolved. Continue cooking on medium heat until the mushrooms have a golden sear. Set aside.

  5. Heat a skillet to a low temperature. Brush the remaining 2 tbsp of olive oil on each slice of bread. On the other side, spread the roasted red pepper mayo. place bread open-face on the skillet, oil-side down. 

  6. Add cheese on top of each side and pile the mushrooms and onions on one side. Once the cheese melts and the bread is golden, remove from skillet. Add kale and avocado on top of the mushrooms and onions before putting together the sandwich.