In this simple sandwich recipe, I bake the focaccia mix in four sandwich-size pieces, slice them open, and layer them with yummy summer vegetables and a pesto mayonnaise. Yum!
1. Slice half of a medium-large eggplant into thick slices the long way, salt generously and set aside in a colander to sweat and drain. After 30 minutes, pat or spin dry. Grill on an electric grill (e.g. George Forman grill) about 7 minutes, until soft but still staying (at least mostly) in one piece. Brush lightly with olive oil and layer in a storage container; can be made a day or more ahead of sandwiches and kept in refrigerator until desired.
2. Prepare one package of Chebe focaccia mix as directed, with the following modifications: add 7 Tbs milk instead of 5; add about 1/4 cup grated pecorino romano (or similar) cheese after milk has been added, mixing well to incorporate; divide and form dough into four round, flat loaves instead of one large one. Bake as directed and cool completely.
3. Mix mayonnaise and fresh pesto sauce, two parts to one. (Adding minced fresh basil, garlic and a little olive oil to mayonnaise will also probably work.) I used Nasoya soy mayonnaise, because it's what I had on-hand. I recommend it: it tastes exactly like regular mayonnaise, but is cholesterol-free.
4. Slice cooled focaccia in half, like hamburger buns. Spread both cut faces thinly with pesto mayonnaise. Layer in one slice of grilled eggplant, two pieces of roasted bell pepper (I had a jar in my pantry, but they're easy to roast yourself), two thin slices of fresh tomato, and about 3-4 leaves of fresh spinach. Close sandwich and cut in half (if desired), for easier eating.
Warning: This is one juicy sandwich! Have plenty of napkins ready! Or, pat eggplant, pepper pieces and tomato slices dry with a couple of paper towels before assembling sandwich. This makes it a lot neater.
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