- Organic Bound
Quintessential Italian ingredients like pesto and mozzarella share a starring role with eggplant in this heavenly sandwich. If you have a panini press, by all means use it to serve the sandwich at its crispy best!
|1 large||eggplant (cut lengthwise into 1/4-inch-thick slices, peeling optional)|
|Salt and fresh ground black pepper|
|1/4 cup||olive oil|
|4||ciabatta or francese rolls (split in half)|
|1 large||ripe tomato (thinly sliced)|
|1||ball (8 ounces) fresh milk mozzarella or mozzarella di bufala (cut into 8 slices)|
Brush both sides of the eggplant slices with the olive oil and season lightly with salt and pepper. Grill the eggplant over a medium-hot fire, turning once, until tender, but not mushy, 5 to 7 minutes. Set aside at room temperature. At this point the eggplant can be refrigerated, covered, for up to 2 days; return to room temperature before proceeding with the recipe.
Spread the cut surfaces of the rolls with the pesto (1 tablespoon per roll). Arrange 2 slices of grilled eggplant on the bottom half of a roll, then top with tomato and 2 slices of mozzarella, and cover with the top of the roll; repeat with remaining ingredients. Serve immediately or grill on a panini press.