Eggplant & Zucchini Sandwich

Eggplant & Zucchini Sandwich

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This plant-based grilled veggie sandwich shines with Hellmann's® Plant Based Mayo, featuring eggplant, zucchini, tomatoes, and arugula on toasted bread.

  • 1 People

    Servings

  • 5 Mins

    Prep Time

  • 5 Mins

    Cooking Time

  • 10 Mins

    Ready In

  • 1 Tbsp. olive oil
  • 4 slices eggplant
  • 4 slices zucchini
  • 2 tbsp. Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing
  • 2 slices Sourdough bread
  • 2 slices tomato or a few halved cherry tomatoes
  • 1/2 cup baby arugula

Made With

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  1. Brush grill pan with olive oil and heat over medium-high heat. Add eggplant and zucchini, sprinkling with dried herbs or smoked paprika if desired, and grill until tender. Remove.

  2. Wipe grill pan if needed. Brush both sides of bread with Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing and grill until lightly toasted.

  3. Build sandwich with grilled vegetables, tomatoes and arugula. Serve with additional Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing.

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