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This sandwich is great for wrapping up and bringing on the go, and makes for a delicious lunch or picnic dinner. Here I layer a baguette with sun-dried tomato pesto, grilled halloumi cheese, marinated grilled eggplant, and lots of baby arugula. Although a baguette tastes best and makes it easy to make 4 sandwiches at once, you can swap the bread with a soft Italian sub or focaccia if desired. —Arrange the sliced eggplant on a cutting board.
In a large bowl, combine ½ cup olive oil, lemon juice, parsley, garlic, salt, and pepper. Pat the eggplant dry, then add to the marinade and toss to evenly coat. Heat a medium grill pan over medium-high heat. Add the remaining 1 tablespoon olive oil, then in batches, arrange the marinated eggplant in the grill pan and cook until charred and cooked through, 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining eggplant.
Drizzle with more olive oil if needed, then cook halloumi until golden brown and charred in some spots.Place the eggplant on top, overlapping as needed, then the halloumi. Arrange the arugula over top, then drizzle lightly with more olive oil and season with more ground pepper.
Summer Eggplant Arugula Party Picnic Quick And Easy Sandwich
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