BBQ Eggplant Sandwiches with Provolone and Mushrooms recipes

Ingredients

• 1 large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks
• 1/2 cup BBQ sauce, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 ounces cremini mushrooms, thinly sliced
• 1 red onion, halved and sliced into thin wedges
• 2 tablespoons vegetable oil
• 4 slices provolone cheese (1/8-inch thick slices)
• 4 ciabatta or hoagie rolls, split and toasted
• 1/4 cup mayonnaise
• 2 jarred pepperoncini peppers, thinly sliced

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