Griddled Eggplant Sandwiches

Ingredients:

6 tbsp of honey mustard

For the Eggplant & Sandwich Assembly:

1 medium eggplant thinly sliced. Cut into half-moons and grilled

2 tbsp extra-virgin olive oil

Salt and freshly cracked black pepper, to taste

4 thick slices of pumpernickel bread

4 thick slices of sharp cheddar cheese

1 cup fresh of microsgreens baby arugula

1 tbsp softened butter (for griddling the bread)

Instructions:

 Lay the eggplant slices across a double layer of paper towels. Sprinkle both sides lightly with salt and let them sit for 10–15 minutes to draw out excess moisture and bitterness. Pat them completely dry.

Cook the Eggplant: Preheat a grill pan over medium-high heat. Toss the dried eggplant slices with olive oil, salt, and pepper. Sear the eggplant for 4–5 minutes per side until beautifully charred, tender, and cooked through. Remove and set aside.

 Butter one side of all four slices of bread. Flip them over so the buttered sides are facing down. On the unbuttered sides, spread a generous layer of honey mustard.

Lay down a slice of sharp cheddar on two of the bread slices. Top with several warm rounds of the cooked eggplant, a layer of alpha sprouts and a second slice of cheddar to act as the "glue". Top with the remaining bread slices, buttered side up.

Using a grill (such as a Goerge Foreman) lower the grill to medium heat. Place the sandwiches on the grill, and cook for 4 minutes, pressing down gently until the cheddar is fully melted. Slice in half and serve warm.