1. Place a rack in upper-middle of oven and heat broiler to high. Arrange eggplant, bell pepper, and onion on a foil-lined baking sheet. Brush vegetables lightly with oil and season with salt and pepper. Brush eggplant slices with balsamic glaze.

2. Broil vegetables, flipping once, until tender and lightly browned, 5 to 7 minutes per side. Meanwhile, stir together mayonnaise and pesto in a small bowl.

3. Cut broiled pepper into bite-size pieces, then divide vegetables and cheese over bottom half of rolls; transfer to now-empty baking sheet along with roll tops (cut side up).

4. Broil until cheese is melted and tops are lightly toasted, about 5 more minutes. Top bottoms with arugula and drizzle with more glaze. Spread pesto mayo onto roll tops and close to make sandwiches.

Hannaford fresh Magazine, September-October 2022