Grilled Eggplant Sandwich with Olive and Sun-dried Tomato Tapenade -- Quad-Cities Online Recipe Book
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Grilled Eggplant Sandwich with Olive and Sun-dried Tomato Tapenade

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Ingredients

4 ounces pitted kalamata olives, rinsed
4 ounces sun-dried tomatoes, coarsely chopped
2 tablespoons capers, rinsed
1 clove garlic, coarsely chopped
2 tablespoons balsamic vinegar
4 teaspoons extra-virgin olive oil
8 slices crusty whole-grain bread
1 medium eggplant (about pound) ends trimmed, peeled, and thinly slice crosswise
2 large fresh tomatoes, thinly sliced
1 8 ounce package fresh mozzarella cheese, thinly sliced
1/2 cup fresh basil leaves, coarsely chopped
2 tablespoons of butter, melted

Instructions

To make Tapenade: In a food processor or blender, combine the olives, sun-dried tomatoes, capers, garlic, vinegar and using 2 teaspoons of olive oil. Process to a chunky puree, scraping down the sides as needed. Set aside. (The tapenade can be made ahead and refrigerated till needed.)

To make sandwich: Preheat a gas grill to medium or prepare a charcoal grill.

Spread the tapenade evenly over one side of each slice of bread. Set aside.

Brush the eggplant slices with remainder olive oil on each side and place on the grill and cook until golden brown and tender, about 5 to 6 minutes per side.

Divide the eggplant slices between four slices of bread, arranging the eggplant over the tapenade. Top the eggplant with tomato slices, mozzarella cheese and then sprinkle with chopped basil.

Firmly press a second slice of bread on top of each to make sandwiches.

Brush each side of the bread of the sandwiches with melted butter. Grill the sandwiches until the filling is hot and the bread is browned and crisp, turning them carefully with a spatula, 2 or 4 minutes per side.

Cut each sandwich in half to serve.

Linda Enders
Port Byron, IL



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  Today is Friday, April 25, the 115th day of 2014. There are 250 days left in the year.

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1889 — 125 years ago: The choir of Central Presbyterian Church presented a ladies concert under the direction of S.T. Bowlby.

1914 — 100 years ago: Miss Rosella Benson was elected president of the Standard Bearers of Spencer Memorial Methodist Church.

1939 — 75 years ago: Mrs. Nell Clapper was elected president of the Rock Island Business and Professional Women's Club.

1964 — 50 years ago: Gerald Hickman, of Seattle, Wash, will move his family to Rock Island to assume the position of produce buyer for the Eagle Food Center chain of food stores. This announcement was made today by Bernard Weindruch, president of Eagles.

1989 — 25 years ago: Care & Share, formed in 1984 to provide food to jobless and needy Quad-Citians, will disband because the major part of a crisis created by plant closings is over. Food for the needy is still necessary. So groups separately will continue to raise money and collect food.




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