Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabatta

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This is such a delicious sandwich! I have made it several times for friends and my mother who is VERY picky about what she eats and they all LOVE it! It is a little messy to eat but I dont use as much olive oil when marinating and split the amount of veggies in the sandwich. I highly recommend this sandwich any time of year.

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Quite possibly one of THE best sandwiches I've ever made let alone ordered out. Wouldn't change a thing...but could switch up the veggies so I can make it more often. :

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Had to go right to the store to get the ingredients and am not disappointed. Did not think it helped to marinate for 30 minutes, and like the idea of doing the veg. ahead of time to assemble at time to eat. I am a believer of his type of grilling, and now I am a fan of Bobby Flay. Hope he will continue thinking of parts of the country where it isn't possible to get some of those ingredients that have many foreign syllables!

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Bobby, usually I am not a fan of your recipes. I find myself changing all the ingredients around. BUT...this one was amazing. I love, love, love it. Bravo.

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I made this recipe for dinner but instead of sherry vinaigrette i used basil mayo... It was delicious and my husband love it...

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I had an eggplant and didn't know what to do with it. I found this recipe and made it based on what I had on hand. I used a cast iron skillet instead of a grill, sprayed each piece with canola oil as it went in the skillet, used jarred red peppers (heated in the skillet, and white onions. The bread was some whole wheat sourdough ciabatta I made, and used red wine vinegar in the vinaigrette with organic brown mustard. For the cheese, I used sliced parm-regg cheese, cut into small thin slices. Instead of chopping the vegetables, i left them sliced so they wouldn't tumble out. It was AMAZING and I will never shy away from eggplant again! I hope you try this recipe even if you don't have everything exactly as called for in the recipe.

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My husband and I really loved this sandwich and we think it's definitely worth making again. I actually saw this episode on tv and bobby did not marinate the vegetables. He assembled the veggies on the sandwich straight off the grill. I'm not sure why the recipe is different and included this extra step about marinating the veggies for 30 minutes. But i didn't follow this. I just made it how he did on the show. I recommend just grilling the veggies and then skipping right to assembling the sandwich with the vinaigrette and cheese. I also subbed the manchego for fresh mozzerella. Still came out great.

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This sandwich was a lot of work to make. It's definitely a very messy sandwich to eat. I did not think it was good enough for all the effort but my sister did. The bread was soggy and there was too much oil. I would not marinade the veggies in the oil garlic mixture next time, but maybe brush them with the mixture before grilling. I added mushrooms and substituted the sherry vinegar for redwine, The sandwich tasted ok but was not fabulous in my opinion.

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Our guests raved about this sandwich (both vegetarians and meat eaters! To cut down on prep time, we grilled and choppedl the veggies before the guests arrived at the BBQ - I'd reco the same thing so you have time to spend with guests. The flavor was outstanding - don't change a thing.

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I found this recipe while looking for a main dish recipe for the manchego cheese I had purchased. I had appetizer recipes, but not entrees. Based on what I had in the kitchen, I substituted a zucchini for the Japanese eggplant, and because I had recently made fresh basil pesto, I used that instead of the parsley-garlic-olive oil mixture. I highly recommend that. Everything else was according to the recipe. I used my indoor grill pan and put my 10-inch cast iron skillet on top of the ciabatta. Totally comfort food!