Sandwiches piled high with leftover grilled vegetables are perfect for backyard dining or a picnic in the park. This vegetarian version includes slices of grilled Japanese eggplant, slightly charred sweet onions, tomatoes and fresh mozzarella.
Because I always grill extras of everything while the barbecue is fired up, I thinly slice and grill three extra Japanese eggplants and one extra sweet onion for this recipe. The vegetables, brushed with olive oil and grilled, are an easy accompaniment to grilled meat, chicken or slices of grilled polenta.
When you make these sandwiches, pick a crusty, rustic baguette. It makes all the difference.