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Eggplant and Smoked-Gouda Open-Faced Grilled Sandwiches

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Eggplant and Smoked-Gouda Open-Faced Grilled Sandwiches

Eggplant and Smoked-Gouda Open-Faced Grilled Sandwiches

amanda

Equipment

  • - Nonstick Skillet/Griddle: A versatile pan designed to prevent food from sticking while allowing even cooking over the stove top. Ideal for grilling sandwiches and achieving that perfect, smoky flavor without oil.

  • - Mandoline Slicer: A kitchen tool used to slice fruits and vegetables into uniform, thin pieces quickly. Useful for slicing the eggplant uniformly to ensure even cooking.

  • - Cast Iron Skillet: A durable and versatile skillet that can be used on stovetops, in the oven, or over a campfire. Excellent for achieving a nice sear on sandwich components like smoked Gouda slices or grilled vegetables.

  • - Cheese Grater: A tool used to shred cheese into fine strands, perfect for creating a smoked Gouda layer in your sandwich with ease and consistency.

  • - Spatula (Metal or Wooden): A utensil used for flipping, lifting, and serving foods like sandwiches. Ensures your eggplant and cheese layers stay intact when turning the grilled sandwiches on and off.

  • - Cutting Board (Natural or Plastic): A surface for chopping and preparing food, providing a hygienic platform to slice the eggplant and Gouda cheese without damaging your countertops.

  • - Mixing Bowl (Glass or Stainless Steel): A bowl for mixing ingredients like the sandwich spread, ensuring all components come together before assembly and cooking.

  • - Cutting Board (Glass or Silicone): Useful for cutting bread and preparing toppings without cross-contamination, ensuring cleanliness in your prep process.

  • - Bread Slicer (Manual or Electric): A tool to slice bread evenly for sandwiches, ensuring each layer is uniform and looks appealing once grilled.

  • - Grill Brush (Metal or Nylon): A brush for cleaning the grill, ensuring that your eggplant and smoked Gouda do not stick to a dirty surface. Maintains optimal cooking conditions and food safety.

Ingredients

  • 1 lb tomatoes, finely chopped (2 1/2 cups)

  • 1/4 cup finely chopped fresh flat-leaf parsley

  • 1/2 cup plus 2 tablespoons extra-virgin olive oil

  • 1 tablespoon white-wine vinegar

  • 1/2 teaspoon black pepper

  • 3/4 teaspoons salt

  • 1 (8-oz) piece smoked cheese such as Gouda, mozzarella, or scamorza

  • 4 (3/4-inch-thick) slices country-style bread (from an 8-inch round loaf)

  • 2 (1-lb) eggplants

Instructions

1

Instruction 1

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
2

Instruction 2

While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.
3

Instruction 3

With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.
4

Instruction 4

Brush bread on both sides with 1 tablespoon oil per slice.
5

Instruction 5

Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.
6

Instruction 6

Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.
7

Instruction 7

Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute. Transfer eggplant with spatula to platter.
8

Instruction 8

Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste.
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