Grilled Vegetable and Anchovy Butter Sandwiches
Grilled summer vegetables, charred and juicy get a bold accent with pungent, briny, zest-highlighted anchovy butter. Warm grilled naan, pistachios, and cilantro add layers of flavor and uniqueness to this sandwich.
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Ingredients
Instructions
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1
In small bowl, combine butter, anchovies, and lemon zest. Set aside. Heat grill pan over medium-high heat. Brush both sides of each piece of naan with 1 tablespoon oil. Grill naan, in two batches, until warmed and slightly charred, about 2 minutes per side. Transfer to plate and cover with clean kitchen towel.
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2
Toss zucchini and eggplant in large bowl with remaining 3 tablespoons olive oil and season with salt and Aleppo pepper. Arrange eggplant in single layer in grill pan and cook over medium-high heat until tender and charred, about 3 minutes per side. Transfer to bowl. Repeat procedure with zucchini.
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3
Spread one side of each piece of naan with 1/4 of anchovy butter. Divide mixture of zucchini and eggplant evenly among naan and sprinkle with pistachios and cilantro.
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4
Fold naan over filling and serve warm.
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5
grill pan, pastry brush, kitchen towel