Backyard Farms

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Grilled Tomato, Eggplant, and Provolone Cheese Sandwich

  • Prep Time: 25 minutes
  • Cooking Time: 20 minutes
  • Makes 4 Sandwiches
Grilled Tomato, Eggplant, and Provolone Cheese Sandwich

Ingredients

  • 2 medium Backyard Farms Beefsteak Tomatoes, cut into 4 round slices
  • ¼ cup whipped cream cheese, room temperature
  • 2 tablespoons light mayonnaise
  • ¼ teaspoon coarse sea salt
  • 8 thick slices sourdough (or similar) bread
  • 4 slices eggplant, cooked
  • 1½ cups mild Provolone cheese, grated
  • 4 tablespoons butter

Preparation

Combine the cream cheese, mayonnaise and salt in a small bowl and spread on each of the 4 bread slices. Top each bread slice with an eggplant slice. Divide and sprinkle 1 cup of the cheese over the eggplant, then top each with two tomato slices. Divide and sprinkle the remaining ½ cup cheese over the tomatoes and cover each with remaining bread slices. 

Melt the butter in a non-stick saute pan and cook two sandwiches at a time, pressing them with a spatula. Turn over and brown the other side, adding more butter as needed until the cheese is oozy and the bread nicely browned. Serve hot.

Note: this can also be done using a Panini press.