Grilled Eggplant, Tomatoes, Provolone and Pesto Sandwiches
4 large slices eggplant, each 1/2 inch thick
Place the eggplant slices on paper towels in a portable container. Sprinkle with salt and drizzle with olive oil and cover tightly. Separately pack the baguette, pesto, tomato, cheese and arugula, and then pack everything but the cheese in a picnic basket. Pack the cheese in the cooler.
salt, to taste
extra virgin olive oil
1/4 cup basil pesto, homemade or commercial
4 slices tomato, each 1/2 inch thick
4 slices provolone cheese (approximately 3 ounces total)
2 small handfuls arugula
Prepare the charcoal fire. Pat the eggplant slices dry with paper towels. When the coals are ready, grill the eggplant slices, turning once, until browned and softened. This will take only a few minutes on each side.
TO SERVE: Split the baguette in half horizontally and then cut in half crosswise. Spread the pesto on both cut sides of each piece. Cover one side with tomato slices and provolone. Cover the other side with eggplant and top with arugula. Close up the sandwiches, slice in half and serve. Alternatively, make the sandwiches at home, wrap well and pack in a basket for the picnic.
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