Vegan and vegetarian friendly, this is a great make ahead sandwich for picnics and lunchboxes!
Keyword: sandwich, vegan, vegetables, vegetarian
Glass baking dish
Sheet Pan with rack
1large crusty loaf of breadI used a rye loaf, but any sturdy bread will do
¾cuphummusstore bought or home-made
Kosher salt and pepperto taste
1medium eggplantsliced into ¼ inch planks
2zucchinissliced into ¼ inch planks
1large red onionsliced into ¼ inch rounds
2large Portobello mushroomssliced ¼ inch thick
Place the bread on a flat surface and cut lengthwise down the middle. Remove some of the insides of the bread leaving the outer crust in tact.
Spread half of the hummus on the inside of the top and bottom slices of the bread. Set aside.
Preheat a grill pan or large skillet and coat with cooking spray. Sprinkle the eggplant, zucchini, onion and mushroom slices with salt and pepper and place them on the hot grill pan (you may need to do this in batches). Grill on each side for 2-3 minutes or until the vegetables are tender. Set aside on a plate to cool while you finish grilling the remaining batches.
Starting with the bottom slice of bread, layer the eggplant then the zucchini, mushrooms, tomatoes, spinach and then the onion. Place the top slice of bread on top of the sandwich and press down firmly.
Place the whole sandwich on a rack lined baking sheet. Wrap it in plastic wrap and place a heavy weight on top of the sandwich in the fridge ( I use a 9x13 glass baking dish). Refrigerate for 2-4 hours, then slice and serve!