Taking time and care with each component—like getting a nice char on the eggplant—is the secret to this standout sandwich.

Andrea Nguyen
This Story Originally Appeared On cookinglight.com

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Caitlin Bensel

Recipe Summary

active:
20 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season eggplant with 1/4 teaspoon salt and 1/4 teaspoon pepper. Generously coat with cooking spray. Heat a cast-iron grill pan over medium-high. Working in batches, add eggplant, cut sides down, to pan, and grill 2 to 3 minutes, turning 1 or 2 times. Transfer to a plate; let cool.

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  • Stir together mayonnaise, mustard, and horseradish in a small bowl. Set aside. Using a small food processor, whirl the olives and brine into a spreadable puree.

  • Grill bread directly over a medium flame, turning often, about 1 minute to slightly char the surface and impart a bit of smokiness. Let cool briefly.

  • Spread about 2 tablespoons hummus on each of 4 bread slices, and top evenly with eggplant, olive puree, roasted red pepper, avocado, tomato, cucumber, and arugula. Spread 1 1/2 teaspoons mayonnaise mixture on each of the remaining 4 bread slices. Sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper, and top the sandwiches. If you like, add a little more arugula for bite. Serve sandwiches whole or cut in half.

Nutrition Facts

421 calories; fat 39g; saturated fat 2g; protein 13g; carbohydrates 48g; fiber 15g; sugars 4g; added sugar 0g; sodium 734mg; calcium 0 7% DV; potassium 0 14% DV.
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