Eggplant and Goat Cheese Sandwiches Menu
Transform sandwich night with this hearty veggie-laden stacker. You can peel the eggplant, but the sandwiches are prettier with the deep-purple skin intact. Rich goat cheese adds another dimension of flavor.
1. Preheat broiler.
2. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
3. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.
Cooking Light OCTOBER 2009
Eggplant and Goat Cheese Sandwiches
Try this stopwatch-tested menu from the Cooking Light kitchen.
Combine 2 cups commercial boxed tomato soup, 1/4 cup half-and-half, 1/2 teaspoon dried basil, and 1/8 teaspoon freshly ground black pepper. Cook in a small saucepan over medium heat 8 minutes or until thoroughly heated. Stir in 2 tablespoons grated fresh Parmigiano-Reggiano cheese.
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