Katherine came up with this veggie sandwich to help use up some eggplant and leftover French bread. To say it was the greatest sandwich ever would be silly.
It was the greatest sandwich that I ever had this week.
Spicy Grilled Eggplant Sandwich
- Thick sliced French bread
- 1 eggplant sliced 1/4″ thick lengthwise
- 1/4 cup olive oil + more
- 1 tbsp Tapatio
- 1 tsp Dijon mustard
- 1 large tomato sliced thin
- 4 oz feta
- 3 tbsp pesto
- 2 tbsp Greek yogurt
Start a fire in the grill. Mix feta, pesto and yogurt together and whip until smooth with a fork. Mix oil, Tapatio and mustard together and set aside. Lightly salt eggplant slices, pile in a colander and place some weight on top. Press for 30 minutes then pat dry. Brush with oil mixture and let stand 15 minutes. Brush each side of bread with olive oil. Grill bread until golden on both sides. Grill eggplant until browned brushing with extra sauce. To assemble sandwich spread cheese mixture on both pieces of bread, top with a slice of eggplant then tomatoes then another slice of eggplant.