Grilled Eggplant & Mozzarella Sandwich with Lemon Artichoke Spread
Ingredients
- 1 baguette of bread
- 1 eggplant sliced and grilled 3-4 minutes on each side
- 1 slice mozzarella cheese
- 2 pieces of butter lettuce
- 1 medium ripe tomato sliced
Lemon Artichoke Spread
- 1 14 oz can artichoke hearts
- 1 lemon juiced
- 1 tablespoon olive oil
- 2 scallions
- 1 tablespoon canned diced green chiles
- 1/8 teaspoon salt
- 1/16 teaspoon black pepper
Instructions
- Prepare the Lemon Artichoke Spread by placing all ingredients into a blender and pureeing it smooth and strain it if there are any choke or rough pieces.
- Grill the eggplant for 3-4 minutes per side
- Slice bread and place under a high broiler for 2 minutes
- Add cheese to bread and melt under the broiler for 30 seconds
- Apply Lemon artichoke spread to the top half of the bread
- Add lettuce, tomato, salt, and pepper