The ultimate eggplant sandwich is a beast of a sandwich filled with eggplant parmesan, prosciutto, mozzarella, arugula and basil piled on crusty Italian bread.
Let’s talk sandwiches. I love sandwiches… GOOD sandwiches. Most that you find out are, well, mediocre. So when you stumble across a good sandwich place, it’s a keeper. Last Spring my husband and I did a sandwich crawl (and beer, of course) in New York City. We had Asian, Italian, Middle Eastern… it was amazing. If I ever had a restaurant, my first choice would be a really good sandwich place. Since that’s not in the cards, I’ll settle for making yummy sammies at home. Like this eggplant sandwich, made with leftover eggplant Parmesan.
This sandwich would have been good with just eggplant and mozzarella. But it is over-the-top delicious with some proscuitto, peppery arugula, fresh basil and a little drizzle of balsamic. Pile all of that on good crusty Italian bread and you have a winner. Leave out the meat for a vegetarian version, but that salty prosciutto adds a lot of flavor and makes for a happy hubby 🙂
Want to do you own sandwich world tour at home? After you make this eggplant sandwich, try some Vietnamese banh mi, a classic Po’ boy, or the best Cuban ever… Fine dining is great, but give me a good sandwich and I’m a happy girl…
- 1 12-inch crusty Italian roll
- 6 slices eggplant Parmesan, warmed
- 4 slices prosciutto
- 4 thick slices fresh mozzarella
- 4-6 basil leaves
- 1 cup baby arugula
- a drizzle of good balsamic vinegar
- Slice the roll open (warm it first if you want), then place the eggplant in two layers on the bottom. Top with the mozzarella, then the basil, and prosciutto.
- In a small bowl, toss the arugula with a drizzle of balsamic vinegar then pile it on the sandwich.
- Put the top of the roll on the sandwich and press it down. Cut in half and devour!
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