I mentioned before how I love sandwiches and, in particular, love eating them for dinner. In fact, I love eating anything the least bit non-traditional for dinner. I always feel like the grown ups are away and I’m getting away with something.
I love sandwiches and yet, when it comes to thinking about what to put on them, I can’t get past ham and maybe…I don’t know…lettuce? I’m just impaired that way. Keeps me from being insufferably perfect.
This one is a delicious combination of sauteed eggplant, sun-dried tomatoes, cheddar cheese and basil on a crusty roll. All assembled and then baked for 10 minutes or so.
But one part of the recipe left me a little nonplussed. Among the ingredients is 1 cup of sun-dried tomatoes but specifically ”not tomatoes in oil.“ No, dear God, what were you thinking??? You then boil them for 10 minutes, drain, and…mix with olive oil. Hey, wait a minute! Jacques says it is cheaper to do it this way vs. buying those extravagant sun-dried tomatoes already packed in oil like the 1% do without even thinking twice. It’s cheaper to make your own bread too but people need to get dinner on the table so I give you permission to use the Marie Antoinette short cut.
Roasted Eggplant Sandwiches is (are?) on page 141 of Essential Pepin and right here.