Grilled Vegetable and Anchovy Butter Sandwiches


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Grilled Vegetable and Anchovy Butter Sandwiches
  • Yield:Makes 4 sandwiches
  • Active time:30 minutes
  • Total time:30 minutes
This recipe appears in:
Sandwiched: Grilled Vegetables and Anchovy Butter

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasaa

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  • 4 tablespoons (2 ounces) unsalted butter, softened
  • 12 oil-packed anchovy fillets, drained and minced
  • 1 teaspoon finely grated zest from 1 lemon
  • 2 large pieces naan, cut in half crosswise
  • 1/4 cup olive oil
  • 2 small zucchini (about 12 ounces), trimmed and sliced into 1/4-inch thick rounds
  • 2 small Italian eggplants (about 8 ounces), trimmed and sliced into 1/4-inch thick rounds
  • Salt
  • Aleppo pepper or red pepper flakes
  • 1/3 cup coarsely chopped pistachios
  • 1/4 cup fresh cilantro leaves


  1. 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.

  2. 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.

  3. 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.

  4. 4.

    Fold naan over filling and serve warm.

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