American🍞 Bread & bakery

Eggplant Spuckie Sandwich

Name: Eggplant Spuckie Sandwich
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb eggplant; 4 tbsp extra virgin olive oil; ¾ tsp table salt; ¾ cups Kalamata olives, pitted; ½ cup roasted red bell peppers, coarsely chopped; ½ cup parsley leaves; 1 tsp red wine vinegar; 1 garlic clove; ¼ tsp red pepper flakes; 1 cup shredded carrots; 2 tbsp extra virgin olive oil; 4 ciabatta sandwich rolls; 12 slices fresh mozzarella; ~1 nonstick cooking spray

⏱ 35 min🍽 Serves 4

A New England vegetarian classic sandwich created by Cutty's in Brookline, Massachusetts, featuring tender-roasted eggplant slices browned under the broiler, a vibrant olive salad made with kalamata olives, roasted red peppers, parsley and red wine vinegar, layered on toasted olive oil-brushed ciabatta rolls with fresh mozzarella and shredded carrots for crunch. Pressed and ready to deliver bold New England flavors in every bite.

Adapted from a video by America's Test Kitchen

Bring This Meatless Sandwich on Your Next Beach Day | America's Test Kitchen

Watch on YouTube

Ingredients

eggplant1½ lb
extra virgin olive oil2 tbsp for brushing eggplant, 2 tbsp for brushing bread4 tbsp
table saltfor seasoning eggplant¾ tsp
Kalamata olives, pitted¾ cups
roasted red bell peppers, coarsely chopped½ cup
parsley leaves½ cup
red wine vinegar1 tsp
garlic clove1

Steps

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1
Slice 1.5 pounds of eggplant into 1/2-inch thick slices.
2
Lay the eggplant slices on a sheet pan coated with nonstick cooking spray.
3
Brush both sides of the eggplant slices with about 2 tablespoons of extra virgin olive oil to aid in browning.
4
Sprinkle 3/4 teaspoon of table salt evenly on both sides of the eggplant to encourage browning.
5
Place the eggplant under the broiler (with the rack 6 inches from the element, set to high) for about 14 minutes, flipping halfway through, until nicely browned, tender, and cooked through.
6
While the eggplant broils, prepare the olive salad by pulsing together 3/4 cup pitted kalamata olives, 1/2 cup roasted red bell peppers (coarsely chopped), 1/2 cup parsley leaves, 1 teaspoon red wine vinegar, 1 garlic clove, and 1/4 teaspoon red pepper flakes in a food processor for about 10 to 12 pulses until coarsely chopped.
7
Transfer the processed olive salad to a bowl.
8
In a separate bowl, combine 1 cup of shredded carrots (shredded on the large holes of a box grater) and 2 tablespoons of extra virgin olive oil to make the carrot salad.
9
Remove the cooked eggplant from the broiler and save the pan for toasting the bread.
10
Split the ciabatta rolls in half lengthwise.
11
Brush the cut sides of the bread with 2 tablespoons of extra virgin olive oil.
12
Place the bread under the broiler for 2 to 5 minutes until nicely toasted, watching carefully as it browns quickly.
13
Once the bread is toasted, divide the olive salad and carrot salad evenly between the bread pieces, using about 6 tablespoons of the combined salads per sandwich.
14
Layer 3 slices of fresh mozzarella (about 1/4 inch thick) per sandwich on top of the salad.
15
Layer about 3 pieces of roasted eggplant on top of the mozzarella, shingling them slightly.
16
Top with the remaining bread slice and press lightly across the middle to set the sandwich together before serving.

Eggplant Spuckie Sandwich

Ingredients

Steps

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