Mozzarella and Eggplant Sandwich with Roasted Red Pepper Relish

Mozzarella and Eggplant Sandwich with Roasted Red Pepper Relish

This mozzarella and eggplant sandwich dish is completed with a delicious roasted red pepper relish. This sandwich is likewise vegetarian and really rewarding.

Ingredients: 1 teaspoon newly ground black pepper,1/ 2 cup gently seasoned oil (like grape seed or olive),2 big eggplant (about 2 1/2 pounds), cut into 1/4″ thick slices (aim for 24 overall pieces),1 1/2 teaspoon kosher salt,4 Ciabatta or Kaiser rolls,1 pound whole milk mozzarella, cut into 1/4″ thick slices (go for 16 total pieces)

Instructions: Pre-heat your oven’s broiler. On the other hand, line a baking sheet with parchment paper or a Silpat. Layout slices of eggplant and brush oil on each. Sprinkle gently with salt and pepper., Broil for 6 minutes, turn the eggplant then complete for another 6 minutes., Carefully eliminate from the oven and set to cool., Repeat process with remaining eggplant, oil, salt and pepper. You should be able to prepare all the eggplant in between two batches. The eggplant can be securely loaded onto the sheet pan. As long as the pieces don’t overlap, it is fine., Set the broiled eggplant aside up until you’re prepared to build the sandwiches., Lay out four rolls with the tops and bottoms separated. Spread one tablespoon of roasted red pepper relish on each top and bottom piece of the rolls., Include 6 slices of eggplant and 4 slices of mozzarella to the bottom piece of each roll. If you prefer, you can alternate the eggplant and mozzarella., Leading with remaining roll half and serve immediately., Sandwich ingredients can be kept in the fridge for up to a week in separate air tight containers.

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