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.

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!

One of the best veggie sandwiches I've ever had. Thanks!

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.

wonderful. i added feta cheese and used roasted peppers from a jar. it was fabulous. even my 11 year old daughter loved it!

I minced the garlic so that it would be easier to mix with the mayonnaise. I also added onions and Swiss cheese. I loved the portabello mushrooms; they were my favorite part of the sandwich. As noted by another reviewer, I'm puzzled as to why the recipe is called "Grilled Mediterranean Vegetable Sandwich" when the vegetables are actually cooked in the oven. I chose to cook my vegetables on a George Foreman Grill.

I served these at a lunch that I made for some of our friends. They were SOOOOO GOOD - gone in a flash! I bought Asiago cheese focaccia from Panera, roasted the eggplant and fried up some red onions in olive oil the day before. I bought the roasted red peppers and some fresh mozzarella. Overnight I stored the eggplant, onions and peppers in a Tupperware with a paper towel to absorb some of the juices. Then the next morning I flipped the Tupperware upside down to soak up more of the moisture. I prepared these about an hour prior to eating them and did not press them down and they were fine and not at all soggy. As a spread I used store bought refrigerated pesto mixed with mayo as suggested on another review. These were full of flavor. I will make them again and again!

My hubby wants me to find a way to put 6 stars on this. It's GOOD!!! We added fresh mozzarella too

This is a Great Sandwich!! Very filling, very healthy, delicious.

With veggies like this, who needs meat?

Loved the sandwich! Used pre-packaged sun roasted red peppers instead of fresh ones and omited the mayo and maked a mixture of herbs, 1 clove of fresh crushed garlic and a little bit of olive oil to brush on both sides of the bread before placing the veggies on the sandwich. I also added a slice of mozarella cheese to each sandwich.

I did not care for this recipe. I think I would prefer grilled rather than roasted vegetables.

Very good. I used two small eggplants and one green pepper (did not have red on hand)total bake time for both was 25 - 30 minutes. I sauteed the mushrooms garlic/basil oil. I added lemon zest/juice and basil to the mayo mixture. I did not wait the 2 hrs to press the sandwich down. This was great.

I sauteed the garlic as well, and instead of mayo used a bit of cheese. tastes great.

I can't figure out why everyone thinks this sandwich is so great. No wonder other reviewers added things like basil, red onion and cheese. It was not very flavorful as is. The bread got soggy even though I drained the veggies on paper towels before assembly. And why is it called "Grilled Mediterranean Vegetable Sandwich"? Nothing on or about this sandwich is grilled...

awesome!

Great recipe. Leftovers tasted great to me. The red peppers did have high moisture content. I recommend preparing the peppers in advance and draining off at least some of the extra liquid.