Grilled Vegetable Sandwich with Walnut Aioli

Lemon Walnut Aioli:

1 cup California walnuts, toasted 250 mL
2 tbsp Dijon mustard 30 mL
2 tbsp tahini 30 mL
2 tbsp mayonnaise 30 mL
1 lemon, juiced

Grilled Vegetable Sandwich:

1 medium zucchini, sliced 1/2-inch (1 cm) coins
1 small eggplant, sliced 1/2-inch (1 cm)
1 orange pepper, sliced in strips
4 small tomatoes, sliced in half
1 onion, sliced 1/2-inch (1 cm) thick
4 tbsp olive oil, divided 60 mL
salt and pepper
8 slices of sourdough bread
1 clove garlic
handful basil leaves, chiffonade (optional) handful

Lemon Walnut Aioli:

In a food processor, add walnuts, Dijon, tahini, mayonnaise and lemon juice; pulse into a chunky paste. Set aside.

Grilled Vegetable Sandwich:

In a large bowl, toss zucchini, eggplant, pepper, tomatoes and onion with 2 tbsp (30 mL) of olive oil, salt and pepper and grill to desired doneness.

Brush bread with remaining oil and lightly grill on both sides. Rub each slice of bread gently with garlic.

Spoon 1 tbsp (15 mL) of lemon walnut aioli on two slices of bread, and place 1/4 of the grilled vegetables between the slices. Repeat with remaining bread and vegetables.

Optional: Garnish sandwiches with basil leaves.

Makes 4 sandwiches.

PER SERVING (1 sandwich): about 714 cal, 16 g pro, 45 g fat (6 g sat. fat), 67 g carb, 9 g fibre, 3 mg chol, 971 mg sodium. %RDI: 13% calcium, 33% iron, 5% vit A, 182% vit C.

Tips: The lemon walnut aioli tastes great with grilled chicken. The aioli can also be used as a burger spread or as a veggie dip.

Toasting Walnuts

– Baking: Preheat oven to 350°F (180°C). Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

– Stovetop: Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.

Recipe courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit

More nutty meal ideas:

Maple Walnut Rice Cakes
Peanut Crusted Cornmeal Catfish
Toasted Almond Scramble
Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce
Chicken Adobo and Peanut Quesadillas

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