Spicy Halloumi, Eggplant, and Tomato Sandwich
This recipe is far more adventurous than the basic caprese sandwich. To up the heat, serve a variety of hot peppers or giardiniera salad (a mix of pickled peppers and vegetables) on the side. Or cool your palate with a forkful of potato salad and a glug of chilled Frappato, an Italian red wine.
Ingredients
DRESSING
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely minced fresh garlic
- 1 teaspoon crushed red pepper flakes
SANDWICH
- 1 pound eggplant washed, stem removed, cut into uniform round slices
- Table salt to taste
- 2 tablespoons olive oil
- 8 ounces halloumi cut crosswise into 8 slices, each about ¼-inch thick
- 4 ciabatta rolls
- 1 large tomato sliced
- 8 basil leaves cleaned and cut into chiffonade
Instructions
DRESSING
- Whisk together all ingredients until combined.
SANDWICH
- Put eggplant in colander in single layer, and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt, and let drain 20 minutes more.
- While eggplant drains, heat a gas or charcoal grill to medium-high.
- Wipe eggplant slices with paper towels, and brush with olive oil. Grill eggplant slices for 4 to 5 minutes per side, being careful not to overcook. Remove from grill, and put on large serving platter. Pour dressing over eggplant, making sure to coat all pieces evenly, then cover and chill for 1 hour. This step can be done up to a day ahead.
- Heat a large nonstick skillet over medium heat, and sauté halloumi for 2 to 3 minutes per side, or until golden brown.
TO ASSEMBLE
- Cut ciabatta rolls in half, and assemble each sandwich using 2 slices of eggplant, 2 slices of halloumi, 1 slice of tomato, and ¼ of the basil. If not eating immediately, wrap each sandwich in foil and refrigerate. Leftover eggplant will keep in the refrigerator for 3 to 4 days—eat it atop a green salad or with crusty bread.