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Turkey and Roasted Vegetable Sandwich with Basil Garlic Aioli

Author: Lisa Longley


  • 4 thin slices of eggplant
  • 6 thin slices of large zucchini
  • 1 tsp garlic salt
  • 2 TBSPs chopped fresh basil
  • 1/2 cup light mayonnaise
  • 1 garlic glove crushed
  • 1 large or two small piece of focaccia bread, sliced in half
  • 2 or 3 large slices of roasted turkey
  • 2 slices of havarti cheese


  • Preheat your oven to 350 degrees.
  • Sprinkle the eggplant and zucchini with 1/2 tsp of garlic salt (or thereabouts), let sit five minutes. Flip the eggplant and zucchini and sprinkle with the remaining garlic salt and let stand another five minutes.
  • Roast on a silcon mat or parchment paper lined baking sheet for 10 minutes. Gently flip the vegetables and roast for 10 more minutes.
  • While the veggies are roasting, mix together the garlic, basil, and mayonnaise.
  • When the veggies are finished roasting, spread the bread with the aioli, then layer the turkey, cheese, and roasted veggies.