BBQ Eggplant Sandwiches with Provolone and Mushrooms recipes
This recipe creates savory BBQ eggplant sandwiches, featuring grilled eggplant planks generously coated in BBQ sauce. Sautéed cremini mushrooms and red onions add earthy sweetness, complemented by melted provolone cheese. Served on toasted ciabatta rolls with a touch of mayonnaise and sliced pepperoncini, these vegetarian sandwiches offer a satisfying blend of smoky, tangy, and savory flavors, perfect for a hearty lunch or dinner.
Equipment
- 1 Grill pan or broiler Or an outdoor grill
- 1 Large Skillet For sautéing vegetables
- 1 Tongs For flipping eggplant and handling hot items
- 1 Basting Brush For applying BBQ sauce
- 1 Cutting Board and Chef's Knife For prepping ingredients
Ingredients
Main
- 1 large eggplant about 1 1/2 pounds, trimmed and sliced lengthwise into four 1/2-inch thick planks
- 1/2 cup BBQ sauce divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces cremini mushrooms thinly sliced
- 1 red onion halved and sliced into thin wedges
- 2 tablespoons vegetable oil
- 4 slices provolone cheese 1/8-inch thick slices
- 4 ciabatta or hoagie rolls split and toasted
- 1/4 cup mayonnaise
- 2 jarred pepperoncini peppers thinly sliced
Instructions
- Preheat broiler or grill pan to medium-high. Season eggplant slices with kosher salt and black pepper.
- Broil or grill eggplant planks for 3-4 minutes per side until tender and lightly charred, basting with 1/4 cup of the BBQ sauce during the last minute of cooking on each side. Set aside.
- In a large skillet, heat vegetable oil over medium-high heat. Add sliced cremini mushrooms and red onion wedges; sauté, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- While mushrooms and onions cook, toast the ciabatta or hoagie rolls until golden.
- Spread mayonnaise on the bottom halves of the toasted rolls.
- Divide the cooked eggplant planks among the bottom halves of the rolls.
- Top the eggplant with the sautéed mushrooms and onions.
- Place a slice of provolone cheese over the mushroom and onion mixture.
- Return the open-faced sandwiches to the broiler or grill for 1-2 minutes, or until the cheese is melted and bubbly.
- Garnish with sliced pepperoncini and the top halves of the rolls. Serve immediately.
Notes
For best results, ensure your grill pan or broiler is sufficiently hot before adding the eggplant; a good sear locks in flavor and creates appealing char marks. While grilling, baste the eggplant evenly to infuse it with BBQ flavor without making it soggy. When sautéing mushrooms and onions, allow them to caramelize properly for deep umami notes. Don't rush this step. Consider using a smoked provolone for an added layer of complexity. If grilling outdoors, a quick toast of the ciabatta on the grill grates can add smoky depth. Serve immediately to enjoy the melted cheese and warm ingredients.