Open-Faced Sandwich Layered with Baby Swiss, Eggplant and Peppers

Open-Faced Sandwich Layered with Baby Swiss, Eggplant and Peppers

prep time

minutes
cook time

minute
servings
4

Ingredients











Cooking Instructions

1

Coat eggplant slices with flour. Cook eggplant in 2 tablespoons hot oil over medium-high heat until soft, about 2 minutes on each side, adding more oil as necessary. Season with salt and pepper to taste. Brush one side of each bread slice with oil; rub with cut side of garlic clove. Place directly on rack of oven; bake at 450°F for 5 minutes or until lightly toasted.


2

On each bread slice, layer Swiss, eggplant, basil, peppers and Monterey jack. Place on baking sheet; bake 5 minutes or until cheese is melted. Garnish with additional basil.


Ingredients











Cooking Instructions

1

Coat eggplant slices with flour. Cook eggplant in 2 tablespoons hot oil over medium-high heat until soft, about 2 minutes on each side, adding more oil as necessary. Season with salt and pepper to taste. Brush one side of each bread slice with oil; rub with cut side of garlic clove. Place directly on rack of oven; bake at 450°F for 5 minutes or until lightly toasted.


2

On each bread slice, layer Swiss, eggplant, basil, peppers and Monterey jack. Place on baking sheet; bake 5 minutes or until cheese is melted. Garnish with additional basil.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next