Eggplant and Bread Cheese Sandwich with Black Olive Pesto
A must-try hot focaccia sandwich with black olive pesto, fried eggplant, tomato, roasted red pepper and bread cheese. Recipe by Chef Ulrich Koberstein.
1 cup kalamata olives, pitted
3/4 cup (2 ounces) Wisconsin Parmesan Cheese, grated
2 tablespoons olive oil
1 teaspoon garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium Italian eggplant, cut lengthwise into 1/4-inch slices
1/2 to 1 cup olive oil
1 large loaf focaccia bread
4 tomatoes, thinly sliced
2 roasted red peppers, peeled, seeded and sliced
1 (11-ounce) package Wisconsin Carr Valley Bread Cheese or other Juustoleipa Cheese, cut in thick slices
- For Pesto: In food processor, puree olives, Parmesan Cheese, olive oil and garlic until smooth; set aside.
- For Eggplant: Preheat oven to 400°F (205°C). Combine flour, salt and pepper in shallow plate. Coat each eggplant slice with seasoned flour. In a large skillet, heat 1/4 cup of olive oil over medium-high heat. Fry eggplant slices until golden brown on both sides, adding more oil as needed. Fry in batches if necessary. Remove eggplant from skillet; blot lightly on paper towels.
- Final Preparation: Cut focaccia in half horizontally; spread pesto on both cut sides. Arrange eggplant slices on focaccia. Layer tomatoes, roasted peppers and bread cheese over the eggplant.
- Place sandwiches on large baking sheet. Bake 20 to 30 minutes or until the cheese is melted and gooey. Cut each half into 3 sandwiches. Serve warm.
Makes 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.