Skip navigation
Onion Mediterranean Vegetarian Sandwiches

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
  1. 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.

  2. 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

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.