Rating: 4.5 stars
55 Ratings
  • 5 star values: 41
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light October 2009

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Read the full recipe after the video.

Recipe Summary test

prep:
40 mins
total:
40 mins
Yield:
2 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

Nutrition Facts

395 calories; fat 20.4g; saturated fat 6.4g; mono fat 11.6g; poly fat 1.4g; protein 14g; carbohydrates 43.1g; fiber 6.7g; cholesterol 18mg; iron 3.5mg; sodium 635mg; calcium 108mg.
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