Italian-Inspired Veggie Sandwich with Zucchini and Eggplant

This summery, Italian-inspired vegan sandwich features pan-fried zucchini and eggplant, arugula, and sun-dried tomato mayo.

Everyone’s always talking about the pizza, pasta, and gelato when they travel to Italy, but few of us ever mention the sandwiches and I think we should start. I’ve been lucky enough to visit this magical place several times now and the sandwich shops are always something I look forward to.

Yes, they are stocked with every variety of salumi and cheese you can imagine. But for me, what sets these places apart are the veggie additions on display. Some ingredients you’re likely to see are grilled/roasted eggplant, zucchini, bell peppers, and artichokes, plus flavorful spreads with sun-dried tomatoes and olives, and of course pesto.

This vegan summer veggie sandwich is inspired by this Italian tradition. Layered with pan-fried zucchini and eggplant, fresh arugula, and a sun-dried tomato and caper mayo, it’s simple yet elegant, and easy to make.

Quick Recipe Summary

• What: An Italian-inspired veggie sandwich with zucchini, eggplant, and arugula. You can think of it as an elegant vegetarian sub.
• Why You’ll Love It: It’s satisfying, simple to make, and can be prepped in advance.
• How: Zucchini and eggplant are cut into planks, salted [to remove excess moisture], and pan-fried. Then they’re layered into ciabatta bread with fresh arugula and a zingy mayo spread.

Key Ingredients + Substitutions

• Zucchini (a.k.a. Courgette): You’ll need 1 small-medium zucchini.
• Eggplant (a.k.a. Aubergine): This recipe works best with standard globe eggplant.
• Arugula: Its pepperiness complements the sweet caramelized vegetables perfectly.
• Mayo: You can use vegan or conventional.
• Sun-Dried Tomatoes: Add a sweet-tangy complexity to this sandwich – don’t skip them! You can use dry-packed ones, or the jarred ones packed in oil (just be sure to drain them well).
• Capers: Add pops of brininess that also complement the cooked vegetables well. Can be substituted with finely chopped kalamata olives.
• Bread: Ciabatta – either a loaf or individual rolls – works best here. Focaccia would also be fabulous, if you can find one thick enough.

How to Make This Zucchini-Eggplant Sandwich (Step-by-Step Photos)

Find the complete instructions with ingredient amounts in the printable recipe card below.

Step 1: Salt the Vegetables

Cut the zucchini and eggplant into thin planks – so they can lay flat in the sandwich later – and arrange in a single layer on a baking sheet. Sprinkle both sides generously with salt and set aside until the vegetables look sufficiently sweaty, about 15 minutes.

Why? Salt draws moisture out of the vegetables. This step helps them get nicely browned – instead of steaming and becoming mushy – when pan-frying. And for eggplant specifically, it removes some of its inherent bitterness as well.

Step 2: Cook the Vegetables

Pat the vegetables completely dry with a clean kitchen towel/paper towels. Pan-fry in a cast iron skillet in olive oil over medium-high heat – in batches – until golden brown on both sides.

Tip: This is a great time to pull out your cast iron skillet because it’s virtually non-stick, distributes heat evenly, and gives the veg nicely charred spots. You can also use a grill pan (or even an outdoor grill), and any other skillet would be fine as well.

Step 3: Make the Spread

Stir together the mayo, mustard, oregano, sun-dried tomatoes, and capers. This flavorful spread is going to harmonize all the other ingredients.

Step 4: Assemble the Sandwiches

Layer the mayo, cooked vegetables, and arugula into ciabatta bread, and serve.

Tip: Before making the sandwiches, pull out some of the fluffy bread interior (we call these “chef snacks”) to make room for the fillings and to make sure the sandwich isn’t too bready.

Make-Ahead Tips

This recipe is excellent for meal prep: you can cook the vegetables, and mix up the sun-dried tomato spread, and store them in the fridge for up to 4 days until you’re ready for a sandwich.

If you want to bring it to the office for lunch, it travels really well (no need to warm it up before eating). And for a picnic/cookout situation, feel free to assemble these up to several hours in advance, and wrap them in wax paper or foil.

More Plant-Based Sandwiches to Try

• Balsamic Portobello Mushroom Sandwich
• Tempeh Reuben
• Tofu Mushroom Banh Mi
• BBQ Tempeh Sandwich

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe