Savor the Ultimate Garden Grinder Sandwich Recipe

Step 1

Get ready to create a delicious meal by preheating your oven to a toasty 500 degrees F (260 degrees C).

Step 2

In a generously sized pot or Dutch oven, warm up some aromatic olive oil over medium heat. Sauté the onions until they become soft and translucent, which should take around 5 minutes. Next, toss in the eggplant and let them soak up the flavors for about a minute. Introduce the zucchini to the mix and cook until they reach a delightful tenderness, usually around 1 to 2 minutes. Add the mushrooms and a sprinkle of salt, cooking and stirring until the mushrooms are perfectly softened, which typically takes 3 to 4 minutes.

Step 3

Now, pour in the Marsala wine, allowing it to come to a bubbling boil while scraping up all those tasty browned bits from the bottom of the pan. Let the wine simmer until it slightly reduces, usually around 2 to 3 minutes.

Step 4

Take your ciabatta rolls and spread on a layer of flavorful garlic basil spread, followed by a dollop of garlic roasted tomato sauce and a spoonful of artichoke aioli. Top it off with a generous portion of gooey mozzarella cheese. Divide the luscious eggplant mixture among the 4 sandwiches evenly.

Step 5

Arrange your loaded sandwiches on a baking sheet and pop them into the preheated oven. Let them bake until the cheese is perfectly melted and the bread turns a delightful shade of toasted, which should take around 3 to 4 minutes. Enjoy your scrumptious creation!