Serves 6-8.
Ingredients
1 large globe eggplant
Salt and freshly ground pepper
1 cup extra virgin olive oil, divided
1 pound mozzarella
1 baguette
1 quart arugula leaves (about 4 ounces)
16 basil leaves
1/2 pint sweet cherry tomatoes, preferably Sungolds, stemmed, rinsed and halved
1/4 cup thinly sliced red onion
1 tablespoons sherry vinegar
1/2 cup mayonnaise
1 cup tapenade (recipe follows)
Directions
Roast the eggplant: Preheat oven to 350.
With a serrated knife, cut off the top and bottom of the eggplant and discard. Slice the eggplant horizontally into 1/2-inch rounds. Place the eggplant slices in a mixing bowl and toss with salt and pepper and about 1/2 cup of olive oil. Arrange the eggplant slices on a baking sheet and bake until tender and golden, about 25 minutes. Cool and refrigerate until ready to use.
To assemble the sandwich: Slice the mozzarella into 1 1/3 inch rounds and sprinkle with olive oil and freshly ground pepper.
Slice the baguette in half lengthwise. If the baguette is not perfectly fresh or if you like your bread crispy, toast the baguette in a 400-degree oven for about 5 minutes.
Toss the arugula, basil leaves, cherry tomatoes, and red onions with salt, pepper, 2 tablespoons of olive oil and sherry vinegar.
Spread the mayonnaise on the top half of the baguette and the tapenade on the bottom half. Place the eggplant slices on top of the tapenade, followed by the mozzarella and the arugula salad. Place the top half of the baguette on top of the sandwich and secure at intervals with sandwich picks.
Slice the sandwich into sections and serve.
Tapenade
Ingredients
2/3 cup pitted black olives, such as Nicoise or Kalamata
6 anchovy filets
2 tablespoon capers
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1/4 teaspoon chili flakes
Directions
Place all ingredients in a food processor and pulse into a rough paste. Refrigerate until ready to use.
