This creation mixes and matches ingredients from the countries of the Mediterranean: grilled portobello mushrooms from Italy, olive oil from France or Spain, hummus-tahini spread from the Middle East.
“This sandwich was my wife’s idea,” says David Holben, the executive chef at Dallas’ Mediterraneo. “She’s a vegetarian and she asked me to fix something she could eat when she dropped by the restaurant. I suggested grilled vegetables; she came up with the idea of a chick-pea spread instead of butter….It’s a great summer dish,” says Holben, “healthy and good-looking, with lots of flavor.” Best of all, you can cook it outside when it’s too hot to stay in the kitchen.
Try this recipe for Mediterraneo’s Grilled Vegetable Sandwich from Mediterraneo, Dallas.