Roasted Eggplant Veggie Sandwich! I have died and gone to heaven. Maybe this is an overused term, but last evening I had a single moment of clarity about combining two of my fave recipes into one masterpiece.
I took a piece of my Pear Upside Down Cake and put it in the middle of two pieces of my Nectarine Upside Down Cake.
NO, I did not! That was such a funny picture in my head. I should edit myself but sometimes I just cannot help my hands from typing my brain stream. Oh, I kill myself.
But I digress.
Actually, I placed a thick piece of my warm Grilled/Roasted Eggplant Parmesan on a split Pugliese roll that was brushed with olive oil and toasted under the broiler for 3 – 4 minutes.
Please note: If you visit my Eggplant Parm recipe note that I usually use Provolone cheese… what can I say?
The Pugliese is a bit chewy so open-face sandwiches work best (and you get twice as much eggplant goodness). I did not figure this out until after I snapped a couple photos and sat down to eat.
To finish off the sandwich I topped it with roasted red pepper from a jar. That is it! This recipe would yield enough for 4 – 6 sandwiches.
And a picture says a zillion flavors.
There is no need to add anything else to complicate it as the Eggplant is topped with delicious spicy, green olive and basil mixture right before the cheese goes on. All the flavors you need are right there.
While I used the Pugliese roll last night, the sandwich would be equally as amazing on fragrant and homemade Focaccia bread. This bread takes some time and there is a process to it, but it is well worth it.
On my bread post you will find a link to a video of Julia Childs and Craig Kominiak preparing it. Well worth a watch.
I hope you will give this a try! Feel free to contact me if you have any questions or if I have totally confused you. 🙂