Vegetable sandwiches don't have to be an afterthought. Roasted eggplant, creamy goat cheese and sweet Peppadew peppers come together on focaccia for a satisfying Mediterranean-inspired lunch.
INGREDIENTS
1 c Red Pepperbella Sweet Spicy Cherry Peppers, drained and quartered
1 eggplant, sliced into 1/4-inch rounds
4 oz herbed goat cheese, softened
1/4 c milk
1 loaf focaccia bread
1 c arugula
Olive oil
Salt and pepper
INSTRUCTIONS
- Preheat the oven to 450°F.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Arrange the eggplant in a single layer on a baking sheet and roast until golden and tender, about 20 minutes.
- In a small bowl, stir together the goat cheese and milk until smooth and spreadable.
- Slice the focaccia in half horizontally and spread the goat cheese mixture on both cut sides.
- Layer the arugula, roasted eggplant and Peppadew peppers on the bottom half of the bread.
- Top with the remaining half of the focaccia and slice into individual sandwiches.
✨ Want to watch it come together? Check out the recipe video on Instagram, TikTok, or YouTube for a quick demo.
