Scrumptious Market Sandwich
olive oil for sautéing (about 2 tablespoons; divided)
Heat 1-1/2 tablespoons olive oil in skillet. Add 2 tablespoons chopped garlic and the eggplant; sauté eggplant on both sides until translucent. Drain on paper towels and set aside. Heat remaining 1/2 tablespoon olive oil to same skillet; add remaining garlic, the peppers and onion and sauté until vegetables are just beginning to turn limp.
4 cloves garlic, chopped (divided)
1 eggplant, peeled and sliced lengthwise (about 1 pound)
2 red bell peppers, seeded and sliced
1 sweet onion, sliced (optional)
1 loaf french bread
6 slices muenster cheese
10 leaves fresh basil, stemmed
2 tablespoons balsamic vinegar
salt and pepper
Slice bread in half lengthwise. Hollow out about half of the bread from the bottom half. Layer 2 slices of the cheese, followed by half of the eggplant, peppers, onions and basil. Sprinkle with the balsamic vinegar. Add 2 more slices of cheese, followed by the remaining eggplant and peppers.
Preheat the broiler. Place the bottom half of the loaf on a cooking sheet and lay the top crust, top side down, next to it. Crumble the remaining 2 slices cheese and scatter on the top crust. Broil 2 to 3 minutes or until nicely browned.
Place top half of loaf on bottom. Cut into 1-inch slices and serve warm.
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