Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

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

Servings: 4

Ingredients:

8 slices eggplant, 1/4 inch thick
1/4 cup flour
Olive oil
Salt and pepper
4 slices Italian bread
1 clove garlic, cut in half
6 ounces thinly sliced Wisconsin baby swiss cheese
Fresh basil leaves
3/4 cup roasted red peppers (about 2 medium)
6 ounces thinly sliced Wisconsin Monterey Jack cheese with peppers

Cooking Directions:

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

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.