Roasted eggplant focaccia sandwich for a crowd

Roasted eggplant focaccia sandwich for a crowd

Yield: 8 servings

Time: 45 minutes

Ingredients

For the eggplant

• 2 small to medium eggplants (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds
• 1/4 cup olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne

For the pesto mayo

• 1/2 cup mayonnaise
• 1/2 cup pesto 

For the sandwich

• 1 (9x13-inch) loaf focaccia
• 8 ounces fresh mozzarella, thinly sliced
• 1 cup bread and butter pickles
• 1/4 red onion, thinly sliced
• 2 cups greens (I like a mix of arugula and spinach)

Directions

For the eggplant

1. Preheat oven to 400 degrees Fahrenheit. 
2. Place eggplant slices on large rimmed baking sheet and brush both sides with oil. Season with paprika, salt, and pepper. 
3. Roast until tender, about 30 minutes. Set aside to cool.

For pesto mayo

1. Mix pesto and mayo together.

For sandwich assembly

1. Place focaccia flat on cutting board, turn serrated knife sideways, and slice horizontally through center. Set top piece aside.
2. Spread half the pesto mayo on bottom half of loaf. 
3. Layer with mozzarella, eggplant, pickles, red onion, and greens.
4. Spread remaining pesto mayo on top half of loaf and gently press on top of sandwich.
5. Cut sandwich into 8 servings.