How to Make Giardino Grinder - A Step-by-Step Guide

Step into the garden and prepare to tantalize your taste buds with the Giardino Grinder, a delicious and vibrant sandwich that is bursting with fresh and flavorful ingredients. This hearty grinder is a mouthwatering medley of assorted vegetables, savory Italian meats, and zesty dressings, all tucked between two slices of crusty bread.

Whether you are looking for a scrumptious lunch option or a crowd-pleasing party snack, the Giardino Grinder is sure to impress. This recipe is perfect ...

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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 2 eggplants, peeled and sliced into rings
  • 2 zucchini, peeled and sliced
  • 1 cup sliced mushrooms
  • salt
  • 2 tablespoons Marsala wine
  • 3 ciabatta sandwich rolls, sliced horizontally
  • 1/4 cup garlic basil spread (see footnote for recipe link)
  • 1/4 cup garlic roasted tomato spread (see footnote for recipe link)
  • 1/4 cup artichoke aioli (see footnote for recipe link)
  • 1 pound shredded mozzarella cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 4 sandwiches

  • Preheat oven to 500 degrees F (260 degrees C).
  • Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion until it begins to soften and turn translucent, about 5 minutes. Add eggplant and cook until they have absorbed some of the oil, about 1 minute. Stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. Mix in mushrooms and salt; cook and stir until mushrooms are softened, 3 to 4 minutes.
  • Pour Marsala wine into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes.
  • Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. Top with 1/4 pound mozzarella cheese. Evenly distribute the eggplant mixture among the 4 sandwiches.
  • Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.
  • Nutrition

    672 cal.

    • Total Fat: 17g
    • Saturated Fat: 8g
    • Cholesterol: 36mg
    • Sodium: 1373mg
    • Total Carbohydrate: 98g
    • Dietary Fiber: 10g
    • Total Sugars: 7g
    • Protein: 31g
    • Vitamin C: 9mg
    • Calcium: 597mg
    • Iron: 6mg
    • Potassium: 679mg