Antipasto Muffuletta Sandwich

The ultimate in eggplant sandwiches, it’s healthy and incredibly tasty.  Enjoy!

Yield: 8-10 portions

Ingredients

1 large round crusty bread

Filling

3  red onions, thinly sliced
2 tbsp balsamic vinegar
½ tsp  sugar
1-2 tbsp  Extra Virgin olive oil
12 rounds  grilled eggplant
½ cup  fresh mint leaves
20 rounds grilled zucchini
1 cup arugula
20 tomato halves, oven roasted
1 bunch thyme
½ c  basil leaves
250 g  goat cheese
20  pieces grilled red peppers, sea salt and cracked black pepper

 Method

Cut the top off of the bread, scoop out the inside leaving approximately 1½ inches crust.

Cut tomatoes in half, sprinkle with EVOO, season with sea salt, 1/8 tsp minced garlic and sprigs of thyme, roast in a slow oven (about 300° F) for approximately 1hour.  If you are in a hurry, turn the oven up to 375° F for about ½ hour).  When done remove and reserve.

Sauté  the sliced onions with olive oil until the onions have caramelized, then add the balsamic vinegar and sugar, sauté a few minutes longer until all the onions are coated, season with sea salt & pepper.  Remove from heat and reserve.

Salt and toss the eggplant and zucchini with extra virgin olive oil.  Grill until golden brown. Remove and reserve.  If you choose you may toss the grilled vegetables with a little balsamic vinegar.

Divide all ingredients in half.  Start to layer the muffuletta with the arugula, onions, eggplant, tomatoes, basil, goat cheese, red pepper, zucchini, and mint.  Repeat with the remaining half of the ingredients.

Replace the top of the bread and wrap in a tea towel to transport.  Cut into wedges to serve.