Grilled Veggie Sandwich with Lemon Garlic Sauce:

- 1 bag frozen Misto Alla Griglia,(Marinated Grilled Eggplant & Zucchini)
- Petits Pains Rustiques (4 Country Style French Rolls) or any medium sized rolls of your choice (I used Ciabatta rolls)
- Fresh arugula (a few handfuls)
- Crumbled Feta with Mediterranean Herbs

Lemon Garlic Sauce (enough for 4 sandwiches):

4 Tbsp mayo
4 tsp lemon juice
4 cubes frozen Crushed Garlic (or 3-4 small cloves garlic, crushed)

or….

If you’re not crazy about mayo based foods, here’s a great alternative:

Garlic Butter:

1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika

In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

1) Thaw bag of eggplant overnight in fridge, or microwave until warm per package instructions.
2.) Cut rolls in half.
3.) In a small bowl, stir together the ingredients for the Lemon Garlic Sauce or Garlic Butter until smooth.  
4.) Build the sandwiches by drizzling a bit of the sauce into the bottom half of each roll or spread about a tablespoon’s (give or take, depending on your tastes) worth of garlic butter onto the bottom half of each roll.   Add a big handful of arugula, then 1/4 of the warmed eggplant and zucchini slices, and finish with a topping of feta.  

Serves 4.