Eggplant Sandwiches with Cubanelle Peppers and Arugula
Eggplant Sandwiches with Cubanelle Peppers and Arugula
- 8 (1/2-inch-thick) eggplant slices
- Olive oil
- 3-4 long hot peppers (seeds removed) OR 2 cubanelle peppers OR 1 large red pepper
- 4 Slices ciabatta bread
- 2 tablespoons pesto (you can use refrigerated or make your own)
- 1 cup baby arugula
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup (2 ounces) soft goat cheese
Preheat broiler and/or Panini Press. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with olive oil. Cut bell pepper in half lengthwise; discard seeds and insides. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten the peppers with your hand as much as possible. Broil 4 minutes; turn eggplant over (do not turn bell pepper). 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; when cooled, peel the skin off the pepper. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tbsp. pesto on one side of bread. On top of the pesto layer with 2 eggplant slices, onion, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining a little olive oil and black pepper; divide arugula mixture among both sandwiches. Layer with top slice of bread. You can eat or press in Panini for additional 3 minutes and then enjoy.
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