Active Time

　　40 min

　　Total Time

　　40 min

　　Grilling is the name of the game for a vegetarian powerhouse stacked with meaty eggplant, melted Fontina cheese, and a luscious artichoke mayonnaise.

　　

Ingredients

Makes 4 (main course) servings

　　1 (6 1/2-ounces) jar marinated artichokes, drained and chopped

　　2 tablespoons mayonnaise

　　1 tablespoon drained capers

　　1 small garlic clove

　　1 (3/4-pound) eggplant

　　5 tablespoons olive oil, divided

　　1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle

　　1/4 pound Fontina (preferably Italian), thinly sliced

　　

Step 1

Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure .

　　

Step 2

Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.

　　

Step 3

Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.

　　

Step 4

Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.

　　

Step 5

Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.

　　

Step 6

Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.

　　

Step 7

Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.

　　Cooks' note:

　　Eggplant and sandwich can be grilled in a hot oiled 2-burner grill pan over medium-high heat 4 minutes.