Recipe by cookiedog
I first tasted this sandwich at an Italian cafe and it is called "Favorito". An unforgettable sandwich! This recipe is adapted from one I found on the internet.
Top Review by Brooke the Cook in WI
Wow - this was really yummy! I roasted the eggplant, mushrooms and chopped yellow bell peppers (all out of red ones) all at once. That way I didn't have to dirty up another pan to saute the mushrooms and the darkened skin on the peppers didn't bug me at all so I didn't bother to peel them. I used fat-free mayo and lots of fresh basil from the garden, the basil was really the secret ingredient in these sandwiches. I used ciabatta rolls and didn't squash the sandwiches, but I did allow them to come to room temperature before eating. One note - the baking sheet should be sprayed with cooking spray as my eggplant stuck to the bottom. Made for ZWT4.
- 1 eggplant, sliced into strips
- 2 red bell peppers
- 2 tablespoons olive oil, divided
- 2 portabella mushrooms, sliced
- 3 garlic cloves, crushed
- 4 tablespoons mayonnaise
- fresh basil leaf
- 1 loaf focaccia bread
Directions See How It's Made
- Preheat oven to 400°F.
- Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
- Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
- Meanwhile, sauté the mushrooms in 1 tablespoon of olive oil until tender.
- Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
- Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.
- Wrap the sandwich in plastic wrap. Place a cutting board on top of it and weigh it down with some canned goods. Allow sandwich to sit for 2 hours before slicing and serving.