The Upper Cut Sandwich
Makes 4 servings
Melted Dofino® Creamy Havarti tucks in all the roasted flavors of the grilled vegetables.
1 medium onion, thinly sliced
1 tablespoon flour
Canola oil for frying
3 large zucchinis, sliced lengthwise into 8 slices
2 medium eggplants, sliced lengthwise into 8 slices
2 tablespoons Balsamic vinegar
2 large red bell peppers, roasted, peeled, and cut into wide strips
4 slices Italian bread, cut about ¼-inch thick
8 slices Dofino® Creamy Havarti
1. Toss the onions with the flour and crisp in a skillet with hot oil. When golden brown, remove and drain on a paper towel until ready to use.
2. Rub the zucchini and eggplant slices with olive and a sprinkling of vinegar. Grill until golden brown, about 4 minutes and each side. Set aside.
3. Rub the bread with olive oil and garlic. Grill, oil side up. Salt and pepper to taste.
4. Assemble the sandwich by layering eggplant, zucchini, and red pepper. Top with slices of Havarti. Place the sandwich under the broiler just long enough to melt the cheese. Sprinkle top with fried onions and serve immediately.