4 ounces of provolone cheese
1 piece of grilled eggplant (eggplant should be cut lengthwise about 1/4-inch thick, seasoned with olive oil, salt and pepper and grilled over medium high heat for approximately 2-3 minutes per side) cut in half
2 slices of black olive bread
1 teaspoon of lightly salted butter, softened
On top of one piece of bread, place 2 ounces of provolone, then the slices of eggplant followed by the other 2 ounces of provolone. Place the other piece of bread on top. Evenly spread 1/2 teaspoon of softened butter on the outside of each piece of bread. Grill over medium heat for approximately 4 minutes per side.