Ingredients
Scale
For each sandwich:
- Light butter (or softened butter)
- 2 very thin slices of bread
- 1 Tablespoon or so of basil pesto
- Thin-sliced, roasted (or grilled) eggplant slices (warm!)
- Thin-sliced fresh garden tomato
- Sliced mozzarella and parmesan cheese
Instructions
- Butter the bottom of the first slice of bread and set it on your pan, butter side down. Spread the top with a thin layer of pesto and cover with a layer of cheese. Add a layer of eggplant slices, then tomato, then top with cheese. Spread a thin layer of pesto on the inside side of the 2nd slice of bread and set it on top, then butter the top side of that slice.
- Set the pan on medium-low to medium heat, cover and cook, checking frequently, until the bottom is nicely browned and the cheese on bottom is melted. Lower the heat a bit and flip the sandwich over.
- Cook until the bottom is browned and the cheese on the other side is melty too.
- Enjoy while it’s still hot!
Notes
To make this sandwich gluten free, use gluten free bread.
To roast the eggplant: preheat oven to 400 or heat up the grill. Brush both sides of the eggplant with olive oil and sprinkle with salt and pepper and any desired seasonings. Grill/roast for a few minutes on one side, flip and roast until both sides are a little browned and the eggplant is tender.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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