A delightfully delicious sandwich made with scrumptious bread and an eclectic combination of mouth-watering flavours.
Rest times in my kitchen are usually spent exploring new recipes; even when I’m wiped out, I find energy in learning about global cuisines. I love to tour the world via YouTube vlogs, soaking in the flavors from countries I’ve yet to visit, and sparking new recipe ideas. This sandwich was inspired by a video from Insider Food of a classic sandwich shop in Florence, All’antico Vinaio, showing a variety of sandwiches made with schiacciata. This eggplant and pecorino combo was a standout, a recipe that screamed deliciousness through the screen, making me eager to re-create and taste it myself. We do not eat any meats with pork in my house, so this is a halal version. You can substitute cured Italian meats, such as salami, pancetta, and prosciutto, for the corned beef or pastrami.
NOTE: You can see the Schiaccata recipe HERE! Or you can skip this step and purchase the bread ready-made.
MAKES: 6 sandwiches
INGREDIENTS
Artichoke Pecorino Cream:
- 8 ounces (225g) cream cheese
- 4 whole oil-marinated artichoke hearts
- ½ cup (25g) finely grated Pecorino Romano cheese
- ½ cup (120g) water
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh basil
Eggplant:
- 2 medium American eggplants, peeled and cut into 2.5-cm cubes
- ¼ (55g) cup extra-virgin olive oil
- 1 teaspoon garlic salt
- 1 teaspoon red pepper flakes
- 1 teaspoon freshly ground black pepper
- Salt
Sandwiches:
- 3 loaves Schiacciata (SEE RECIPE HERE)
- 3 cups (60g) arugula
- 18 slices cured pastrami or oven-roasted corned beef
METHOD
-
Make the artichoke pecorino cream: In a food processor, combine the cream cheese, artichoke hearts, Pecorino, water, pepper, and basil. Process until well combined and creamy. Transfer to a small bowl and set aside.
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Roast the eggplant: Preheat the oven to 230°C. In a bowl, toss the eggplant cubes with the olive oil, garlic salt, red pepper flakes, and black pepper. Spread on a baking sheet and bake for 8 to 10 minutes. Use a spatula to flip the pieces and bake until caramelized outside but soft inside, another 8 to 10 minutes, keeping an eye on them. Remove from the oven and set aside. Season with salt to taste.
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Make the sandwiches: Using a sharp bread knife, cut the schiacciata loaves in half and then carefully slice each piece lengthwise to make two thinner slices. Spread 1½ to 2 tablespoons of the artichoke pecorino cream on each slice. On one side of each sandwich, layer roasted eggplant, ½ cup (5g) of arugula, 3 slices of the meat, and then another ¼ cup (5g) of the arugula on top. Top with the other piece of bread and serve immediately.
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