medium green bell pepper, cut lengthwise into 6 strips
2
large cloves garlic, unpeeled
3
tbsp.
plus 2 tsp. extra virgin olive oil, divided
1/3
cup
mayonnaise
2
tbsp.
thinly sliced fresh basil
6
Kaiser sandwich rolls, split
1
medium tomato, sliced
6
slices smoked or plain Provolone cheese
Directions
Sprinkle eggplant lightly with salt; place in colander and let stand 30 minutes. Rinse well; drain and pat dry. Meanwhile, heat grill to medium-high direct heat. Assemble eggplant, onion, bell pepper and garlic cloves on large baking sheet. With 3 tablespoons olive oil, brush 1 side of each with olive oil.
Place vegetables, oil side down, on grill. Brush tops lightly with oil. Grill, covered, 6 to 8 minutes or until vegetables are tender but not limp, turning once. Remove vegetables; grill rolls, cut side down, for 1 minute, if desired.
Peel garlic; mash or chop. Add to mayonnaise, along with remaining 2 teaspoons olive oil and basil in small bowl. Spread cut sides of each roll lightly with mayonnaise mixture. Top each sandwich equally with eggplant, onion, tomato slices, bell pepper and 1 slice cheese.
If desired, to melt cheese, wrap each sandwich loosely in heavy-duty foil. Return to grill and cover; heat 5 to 8 minutes, turning once.
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