Roasted Eggplant and Pickled Beet Sandwiches

Roasted Eggplant and Pickled Beet Sandwiches
Roasted Eggplant and Pickled Beet Sandwiches
Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like roasted vegetables, sliced hardboiled eggs, or mashed beans. This vegetarian powerhouse from Brooklyn's Saltie balances salty feta and olives with a salad-like mix of fresh herbs. Plenty of pickled, vinegary ingredients (this one uses capers and pickled beets, but any pickled veg would work) keep the full-flavored components bright.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Sandwich Olive Roast Feta Eggplant Beet Paprika Bon Appétit Sandwich Theory Picnic
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup olive oil
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons drained capers
  • 2 teaspoons sherry vinegar
  • 1 garlic clove, finely grated
  • 4 scallions, thinly sliced
  • kosher salt, ground pepper
  • 1 large eggplant (1 1/2 pounds), sliced into 1/2"-thick rounds
  • 0 freshly ground black pepper
  • 1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
  • 1/2 cup chopped pickled beets
  • 1/4 cup chopped pitted oil-cured olives
  • 4 6x4" pieces focaccia, split
  • 6 ounces feta, thinly sliced or crumbled
  • ingredient info: smoked paprika is available at most supermarkets.

PreparationFor roasted eggplant and garlic mayo: Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside. For beet salad and assembly: Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad. DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

PreparationFor roasted eggplant and garlic mayo: Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside. For beet salad and assembly: Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad. DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

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