Focaccia With Havarti, Arugula And Eggplant Spread
This flavorful sandwich combines the richness of baba ghanoush, the creaminess of Havarti cheese, the freshness of arugula, and the sweetness of sun-dried tomatoes, all layered between slices of focaccia bread. Perfect for a quick and satisfying meal or for sharing at a gathering, this sandwich offers a harmonious blend of flavors and textures that will delight your taste buds.
— Constant Cookbook
Ingredients
- 1 focaccia bread, about 7 by 12 inches
- 1 container baba ghanoush or other roasted
- eggplant spread
- 1/2 lb. Havarti cheese, thinly sliced
- 2 cups arugula leaves
- 1/2 cup sun-dried tomatoes packed in oil,
- drained and julienned
- Freshly ground pepper, to taste
Instructions
- On a cutting board, using a serrated knife, cut the focaccia in half horizontally. Spread the baba ghanoush evenly over the cut side of the bottom half of the focaccia. Top with a layer of the cheese, followed by a layer of the arugula, and then the sun-dried tomatoes. Season with pepper. Cover with the top half of the focaccia, cut side down.
- Cut the sandwich into 8 equal portions. Place each portion in a waxed-paper bag and seal the bag with an adhesive label. Refrigerate until serving. Serves 8.
- <B>Make-Ahead Tip:</B> Place each sandwich portion in a waxed-paper bag, seal with an adhesive label and refrigerate for up to 4 hours.
- Adapted from Williams-Sonoma <i>Easy Entertaining</i>, by George Dolese (Simon & Schuster, 2005).
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