The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 14, 2009
I made this for a wine country picnic for my birthday, it was a hit! I added grilled chicken to give it a little more meat to the sandwich.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 11, 2009
I will definitely be keeping this recipe! Since I used an unherbed rustic bread instead of focaccia, I added some italian herb seasoning to the mayo/garlic spread. Also sauteed sliced red onions with the mushrooms, and used jarred marinated roast red peppers instead of roasting fresh peppers in the oven.... much easier. Lastly, I added provolone cheese, wrapped the sandwich in foil, and baked in the oven until the cheesy was melted and the bread was crispy. The sandwich got tons of raves from my friends!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 21, 2009
Very good, but we didn't like the eggplant. I know vegetarian is the idea here, but with some chicken slices, we would have liked this much better.
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Cooking Level: Beginning

Home Town: Rolling Prairie, Indiana, USA
Living In: Columbus, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 14, 2009
I made this the other day and couldn't believe it was something I made. It tasted so gourmet. I did make a few minor changes. I roasted the garlic and eggplant in the microwave. The roasted garlic was added to the mayo for garlicky spread. I also used jarred roasted red peppers, which I had draining on some paper towels. Everything else I kept the same. Fantastic! I truly can NOT get enough of this sandwich. Oh and I used regular ole toasted hoagie's. Fantastic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 3, 2009
Wonderful recipe and easy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 29, 2009
Great recipe! I would opt out one of the red bell peppers with a golden one for variety, add some fresh rosemary to the veggies, use a vegan based low-fat mayo and add a tablespoon of pesto to the mayo. Delish!
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Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 25, 2009
Great recipe. I added some crumbled feta cheese after I spread the mayo mixture on the bread. I served this at a luncheon for a group of women and everyone loved it. I also roasted fresh red bell pepper on my grill. Delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 15, 2009
Good stuff :) Replaced: Roasted red peppers in a jar for fresh peppers I added: asparagus sliced red onions sprinkled salt, pepper, dried herbs (thyme, rosemary and basil) feta cheese Some other changes: I sprinkled the herbs, salt and pepper on my veggies (except the mushrooms) and roasted all of them. I let them sit and cool for a while. I halved the bread lengthwise and lightly toasted it in oven. Then after putting on all of the veggies and the cheese, I nuked it in the microwave for about 15-30 seconds (not too much). Everyone enjoyed the sandwich--my father and brother had seconds. I think it will taste even better the next day (I made two) and I will try pesto next time instead of the mayo.
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Yal

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 13, 2009
I served these at a party and got so many enthusiastic compliments! Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 20, 2009
This sandwich is delicious! Everybody in my family loved it.
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Photo by Luv2bake

Cooking Level: Expert

Living In: Glendale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 7, 2008
Awesome recipe, my husband and I are both vegetarians and this is a fantastic lunch. He loves the mayo, but I used Thousand Island Dressing on mine with some herbs sprinkled on top (oregeno, rosemary, thyme). Definitely going to be making this again soon!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 8, 2008
My husband liked this one. He loves Garlic. Overtime I altered it slightly to make something simple/quick without mayo. I would toss the veggies in olive oil and use a 1/2 packet of McCormicks Grill Mates Zesty Herb then I would broil the veggies until softened. And add to my slightly toasty bread.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 3, 2008
This sandwich is DELICIOUS. I did make a few changes, but I think it would be good a variety of ways. I swapped the mushrooms for sun dried tomatoes and added some provolone, then grilled the whole thing in my Foreman grill to melt the cheese and give the bread a nice crispy texture. I wish I had taken the advice of another reviewer and sliced the eggplant thicker - some of the thinner slices shrank and burned. Overall, the flavors melded really well together - the garlic mayo is a must!
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Cooking Level: Beginning

Living In: Stillwater, Oklahoma, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 19, 2008
Prepped the roasted red bell pepper the night before, and drained in te fridge in container with paper towels. My eggplant stuck really bad to the tin foil, and ripped when peeling off. After assembling, placed a pan with a few cans on top. When checking on the sandwich, found a watery mess squirted out of the wrapped sandwich. Gross. Tasted so-so, will not be attempting again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 3, 2008
Great sandwiches, I made them for a party where we had a lot of vegetarians, and not one of the carnivores missed the meat (or even noticed!). I used a jar of roasted red pepper for ease and instead of the mayo mixure I used hummus.
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Monroeville, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 14, 2008
Really yummy and filling! I did modify slightly by making a pesto mayonnaise (equal parts pesto and mayo), and I sliced a sweet onion and roasted it with the eggplant. Also used jarred roasted red peppers for convenience. After reading other reviews I was sure to dry all the vegetables before layering in the sandwich and it turned out great. I wasn't thrilled with the texture of the eggplant so I might leave it out next time. Overall flavor was delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 6, 2008
I thought I could "sneak" some if these veggies by my husband, and boy was I wrong. I have definitely learned my lesson about eggplant.And red peppers. I used a beautiful rosemary focaccia bread, and instead of the mayo, an herbed goat cheese. I will make these again, with some substitutions for the husband. Thanks for a delicious recipe!
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Cooking Level: Intermediate

Home Town: Ambler, Pennsylvania, USA
Living In: Warren, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 30, 2008
One of the best veggie sandwiches I've ever had. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 5, 2007
I can't say enough about this recipe. My husband and I have been making it weekly for about 3 years now. We have never actually used the foccaccia but instead turn it into wraps or use homemade bread. Absolutely amazing and so simple.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 14, 2007
wonderful. i added feta cheese and used roasted peppers from a jar. it was fabulous. even my 11 year old daughter loved it!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Buena Vista, Virginia, USA
Living In: Mooresville, North Carolina, USA

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