Grilled Eggplant Sandwich

Makes 4 servings

1 large eggplant
1/4 c olive oil
1 long loaf crusty French bread
1/4 c basil pesto
1/4 lb provolone cheese, thinly
sliced
6 sliced mild peppers, such as
banana peppers
1 fresh tomato, optional
 
1. Slice eggplant 1/4-inch thick. Brush
with olive oil on both sides. Grill over
low to medium coals, turning once,
until golden brown on both sides, 5-7
minutes total.
2. cut bread in half lengthwise. Spread
pesto on cut faces of bread. Place
eggplant, cheese, peppers and
optional tomato in layers on one half
of loaf. Top with other half of loaf.
3. If desired, wrap loaf in foil and heat
at 350 degrees 20 minutes. Cut
crosswise into 4 sandwiches and
serve.

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