Ingredients
1/3 cup reduced-fat mayonnaise
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
1 clove garlic, minced
1/8 teaspoon pepper
1 small bulb fennel (optional)*
1 tablespoon vegetable oil
1 small eggplant, cut crosswise into 1/2-inch-thick slices (about 8 oz. total)
1 medium red bell pepper, seeded and lengthwise cut into quarters
1 baguette (12- to 15-inches long) French bread, cut into 4 equal pieces
4 Gardenburger® Original patties
4 slices (3/4 oz. each) smoked mozzarella cheese
Directions
1. In small bowl whisk together mayonnaise, parsley, lemon juice, garlic and pepper. Cover and refrigerate until ready to use.
2. Cut root end, stems and feathery leaves from fennel bulb. In small saucepan combine fennel bulb and 1 inch of water. Bring to boiling. Reduce heat. Simmer, covered, for 10 minutes. Drain. Cool slightly. Cut into 1/2-inch-thick slices.
3. Brush oil over fennel, eggplant and bell pepper. Set aside. Horizontally halve each baguette piece. Lightly coat cut sides of bread and both sides of Gardenburger® Original patties with cooking spray.
4. Prepare grill for direct cooking. Add fennel, eggplant, bell pepper and patties to grill rack. Grill, uncovered, directly over medium heat for 8 to 10 minutes or until heated through, turning occasionally. During last minute of grilling, add bread slices to grill rack, cut side down, and top patties with cheese slices.
5. Spread mayonnaise mixture over cut sides of bread. Top 4 of the bread pieces with patties and vegetables. Place remaining bread pieces, cut side down, on top.
Yield: 4 servings
*Note: Fresh fennel is also called anise.
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F