This vegetarian sandwich is dressed with one of my favorite pestos, but you can use any pesto that you like. You did make some extra and store it in the freezer, didn’t you?
Prepare a Charcoal fire or preheat a gas or stovetop grill or broiler. Slice the eggplant into eight ¼-inch-thick rounds, brush both sides of each slice with olive oil, and season lightly with salt and pepper. Lightly brush the peppers with olive oil. Grill or broil the eggplant and peppers on both sides until the eggplant is browned and cooked through and the peppers are softened and lightly charred. With the point of a knife, lightly scrape the peppers to remove any loose charred skin.
Spread focaccia halves liberally with pesto. Top the bottom slice of focaccia with grilled eggplant slices, peppers, arugula, cucumbers, a sprinkling of salt and pepper, and drops of balsamic vinegar. Top with the remaining focaccia and serve.
© 2004 John Ash. All rights reserved.