Onion Mediterranean Vegetarian Sandwiches

YIELD: 24 servings

6 lbs.	jumbo yellow onions, peeled, sliced ¼" thick (48 slices)
48	(2 oz. each) eggplant slices
Non-stick cooking spray
⅓ cup	minced fresh garlic
24	(6" each) ciabatta, Italian or French rolls, sliced horizontally, toasted
fresh whole basil leaves, as needed
48	(1 oz. each) slices provolone, Gorgonzola, feta or mozzarella cheese
48	slices roasted sweet red pepper or roma tomato
1½ cups	prepared pesto

Arrange onion and eggplant slices in single layer on spray-coated baking sheets. Spread garlic over onion. Bake at 400°F until tender, about 20 minutes. Reserve warm.
To assemble per order: On 1 slice of toasted bread, layer basil leaves, 2 slices cheese, 2 slices red pepper or tomato and onion/eggplant mixture. Top with pesto and another slice of bread. Serve warm.
Recipe and photo by the Idaho-Eastern Oregon Onion Committee