Grilled Eggplant and Tomato Sandwich with Blue Cheese

45min 4 servings

Blue cheese spread:

  • ¼ cup Castello Traditional Danish Blue
  • ¼ cup ricotta cheese
  • 3 tablespoons chopped fresh basil leaves


  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp rosemary
  • 1 clove garlic, minced
  • Salt and pepper to season
  • 1 medium eggplant
  • 4 medium tomatoes, sliced
  • 4 small decorative bell peppers
  • 4 ciabatta rolls, toasted
  • 12 fresh basil leaves
Grilled Eggplant and Tomato Sandwich with Blue Cheese


Begin by preparing all the vegetables. Slice the eggplant into ¼ inch thick pieces and slice the tomatoes. Slice the bell peppers in half, removing the seeds. Mince the garlic using a knife or garlic press and chop the fresh basil.

To make the blue cheese spread, combine the blue cheese with the ricotta and chopped basil. Set it aside. Next begin preparation of the sandwiches by whisking the vinegar, oil, rosemary and garlic. Season with salt and pepper and set aside.

Turn on the grill. Brush the eggplant, tomato and peppers with balsamic marinade. Grill the vegetables until soft. Spread the bottom of the rolls with blue cheese spread. Layer the grilled vegetables with the basil leaves. Serve warm or room temperature.