Eggplant Sandwich With Black Olive Pesto

Name: Eggplant Sandwich With Black Olive Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 serving(s)
Ingredients: 1/4 cup flour (60 mL); 1/4 teaspoon kosher salt (2 mL); 1/4 teaspoon fresh ground black pepper (2 mL); 1 italian eggplant, cut into 1/4-inch (6 mm); 1 cup olive oil (250 mL); 1 loaf focaccia bread; 4 tomatoes, thinly sliced; 2 roasted red peppers, peeled and seeded; 1 1/2 cups grated asiago cheese (375 mL, I think feta would work well, too, though it's a different consistency); 1 cup black olives, pitted (I used kalamata); 1/2 cup grated parmesan cheese; 2 tablespoons olive oil; 1 teaspoon minced garlic

Submitted by spatchcock

"Made this yesterday for our dinner. It is imperative to use very fresh, crusty bread; the recipe calls for foccaccia, but I used ciabatta. This makes an EXCELLENT sandwich. If you have leftovers, reheat in a low oven; microwaving will yield gummy, soggy leftovers."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 3-4

ingredients

For the sandwich
¹⁄₄ cup flour (60 mL)
¹⁄₄ teaspoon kosher salt (2 mL)
¹⁄₄ teaspoon fresh ground black pepper (2 mL)
1 italian eggplant, cut into 1/4-inch (6 mm)
1 cup olive oil (250 mL)
1 loaf focaccia bread
4 tomatoes, thinly sliced
2 roasted red peppers, peeled and seeded
1 ¹⁄₂ cups grated asiago cheese (375 mL, I think feta would work well, too, though it's a different consistency)
For the olive pesto (use 1 cup or 250 ml)
1 cup black olives, pitted (I used kalamata)
¹⁄₂ cup grated parmesan cheese
2 tablespoons olive oil
1 teaspoon minced garlic

directions

Preheat the oven to 350 degrees F.
Combine the flour, salt, and pepper. Coat each eggplant slice with the seasoned flour.
In a large skillet heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides, adding more oil as needed. Remove the eggplant from the skillet and blot lightly on paper towels.
Cut the focaccia in 1/2 horizontally and spread the Black Olive Pesto on the inside of both halves. Arrange the eggplant slices on 1 half of the focaccia. Layer the tomatoes and roasted peppers on top and sprinkle with cheese. Cover with the other half of the focaccia, pressing firmly to join.
Cut the sandwich in 2 pieces. Brush each side of the focaccia with olive oil. Heat a large skillet over medium-high heat and grill both sides until golden and crispy. Place the sandwiches on a baking sheet and place in the oven for 10 minutes or until the cheese is melted and gooey.
Cut each sandwich into 3 and serve warm.
Black olive pesto:
In a food processor puree the olives, Parmesan, olive oil, and garlic until smooth.
Can be stored in the refrigerator for several weeks in an air tight container.