Eggplant and Artichoke Pecorino Cream Sandwiches

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

1. 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.

2. 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.

3. 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.