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MARIO BATALI Grilled Vegetable Focaccia Sandwich

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2 zucchinis (sliced lengthwise into 1/2 inch pieces)
1 eggplant (sliced into 1/2 inch rounds)
2 red bell peppers (cut into quarters, stems and seeds removed)
1 red onion (peeled, sliced into 1/2 inch rings)
1 loaf focaccia (cut into 6 inch rectangles, sliced in half horizontally)
1 recipe Basil Pesto
1 jar pepper sauce (such as the Serbian sauce called Ajvar)
1 cup baby arugula
extra-virgin olive oil
kosher salt and freshly ground black pepper to taste


Preheat a grill or grill pan to medium high heat.
Season all the cut vegetables with salt and pepper and drizzle with extra virgin olive oil to coat. Season vegetables with a few red pepper flakes if desired. Place them on a hot grill in an even layer. Let char on one side, about 4 minutes. Flip all vegetables and char on the other side. Remove from grill and set aside.
Meanwhile, on the cut side of the focaccia slices, drizzle with olive oil and season with salt and pepper. Place on the grill until charred set aside.
Slather a few tablespoons of the basil pesto on one slice of the grilled focaccia. On another slice, slather a few tablespoons of the pepper relish. Top with a few grilled vegetables and a pinch of arugula. Close sandwich with the other piece of focaccia. Cut in half and enjoy! Repeat with remaining ingredients to build more sandwiches.

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