An outstanding sandwich made of tender eggplant and smokey mozzarella. The flavors meld with the roasted peppers and deliver a great taste sensation in every bite.
24 slices eggplant, 1⁄4-in. thick
Olive oil, as needed
12 caramelized onion-rosemary focaccias, halved
12 red bell peppers, roasted, peeled and seeded
24 oz. smoked mozzarella, sliced
2 1⁄4 cups olive tapenade
4 bunches watercress
1⁄2 cup lemon vinaigrette
1. Brush eggplant slices lightly with oil. Season and grill until tender. Grill focaccia cut-side down until lightly toasted.
2. In a hotel pan, top roasted red peppers with cheese slices. Heat until cheese begins to melt.
3. To assemble: Spread olive tapenade on focaccia. Layer one half of the bread with eggplant and red pepper and mozzarella. Dress watercress with vinaigrette and place on top. Top with other half of focaccia.