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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
This sandwich is great for wrapping up and bringing on the go, and makes for a delicious lunch or picnic dinner. Here I layer a baguette with sun-dried tomato pesto, grilled halloumi cheese, marinated grilled eggplant, and lots of baby arugula. Although a baguette tastes best and makes it easy to make 4 sandwiches (or 2) at once, you can swap the bread with a soft Italian sub or focaccia if desired. —Nea Arentzen
Ingredients
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1
large eggplant, cut into ½-inch slices
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1/2 cup
plus 1 tablespoon extra virgin olive oil, divided
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4 tablespoons
lemon juice (1 lemon)
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2
large garlic cloves, grated
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1/2 cup
parsley leaves and stems, chopped
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1 teaspoon
kosher salt
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Freshly ground black pepper to taste
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1
8-ounce brick of halloumi, sliced into ¼-inch
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Sun-dried tomato pesto
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2 1/2 cups
baby arugula
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1
French baguette
Directions
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Arrange the sliced eggplant on a cutting board. Sprinkle with salt to draw out the moisture as you prep the dressing.
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In a large bowl, combine ½ cup olive oil, lemon juice, parsley, garlic, salt, and pepper. Pat the eggplant dry, then add to the marinade and toss to evenly coat.
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Heat a medium grill pan over medium-high heat. Add the remaining 1 tablespoon olive oil, then in batches, arrange the marinated eggplant in the grill pan and cook until charred and cooked through, 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining eggplant.
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Drizzle with more olive oil if needed, then cook halloumi until golden brown and charred in some spots.
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Cut the baguette in half lengthwise, then spread a generous amount of pesto on both sides.
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Place the eggplant on top, overlapping as needed, then the halloumi. Arrange the arugula over top, then drizzle lightly with more olive oil and season with more ground pepper.
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