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Super Sandwiches for Game Day-Vegetable & Feta-linkhe Roasted eggplant, sweet red peppers, and tangy feta cheese with a creamy red pepper and garlic mayo sets this sandwich apart from your everyday ham and cheese combo.

Makes: 2 sandwiches


  • 1/2 cup mayonnaise
  • 1 garlic clove, quartered
  • 1/4 cup bottled roasted red bell pepper, drained and blotted dry with a paper towel
  • 8 eggplant slices, cut 1/2-inch-thick
  • 1 large red Bell pepper
  • 2 teaspoons olive oil, divided
  • 4 (1-ounce) slices ciabatta bread
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup (2 ounces) crumbled feta cheese


  1. Preheat broiler.
  2. In a food processor or blender, combine mayonnaise, red pepper, and garlic. Blend until mixture is almost smooth. Set aside.
  3. Cut bell pepper in half lengthwise; discard seeds and remove the membrane. Arrange bell pepper halves (skin side up) on a baking sheet. Press hand on peppers to flatten them. Brush eggplant slices with 1 teaspoon oil and arrange in a single layer alongside peppers. Broil 4 minutes then turn only the eggplant slices over. Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag and seal. Let stand for 15 minutes (this allows skin to soften from steam). Remove peppers from bag; peel and discard skin.
  4. Spread red pepper mayo on one side only of each of the bread slices. Layer each bread slice with pepper, eggplant slices, and top 2 slices of the bread with 2 tablespoons crumbled feta cheese. Place these two slices, cheese side down, on the other two bread slices.