When our second son, Daniel (whom we affectionately call “Knothead”), was living with us, we took a road trip from Dallas to El Paso to visit Baby Lady’s family. Driving through Texas makes you realize just how big Texas really is. From DFW to El Paso is a 9.5 hour drive. It would be even longer if there wasn’t the stretch of I-20 from outside of Midland to I-10 join outside of Fort Stockton that was 80 mph. Because the drive is such a haul, we decided to pack a picnic to eat along the way. I got up early, ate breakfast, fixed this sandwich, packed the car and we got on the road by 10:30 a.m. We didn’t get out of the driveway before the aroma from the sandwiches permeated the car. It was just too much to bear. We hadn’t driven 90 miles before everyone was eating their sandwich, except, of course, the driver. I had to wait until everyone had finished so someone could relieve me so I could eat. This is definitely a two hands sandwich.
This sandwich is amazingly good. It’s packed with a ton of flavor from the sun dried tomato spread. The eggplant gives it a meaty texture. The goat cheese gives it a creaminess with just a touch of tang. This is Knothead’s favorite sandwich. Next time you’re in the mood for a sandwich, give this a try.
For the spread
- 1/2 cup olive oil (or remaining oil from a batch of mojo de ajo)
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1/2 cup chopped fresh basil leaves
- 1 Tbsp chopped fresh tarragon leaves
- 1 Tbsp chopped fresh thyme leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
For the Sandwich
- 2 zucchini sliced lengthwise into 1/8 inch slices
- 1 Aubergine eggplant, peeled and sliced lengthwise into 1/4 inch slices
- 1 sourdough loaf, halved lengthwise
- 1 cup goat cheese, at room temperature
- 1 1/2 cups baby spinach
In a sauté pan add the olive oil (we used the oil from the mojo de ajo), garlic, and sun-dried tomatoes. Sauté for 2 – 3 minutes until the garlic becomes aromatic.
Put the mixture into a blender along with the basil, tarragon, thyme, salt, and pepper. Blend to a coarse spread.
Season the zucchini and eggplant slices with sea salt. Heat a large heavy bottomed skillet. Add 2 Tbsp oil to the pan. When the oil smokes add the zucchini slices and cook to al dente and set aside. Next, add the eggplant, cook through and set aside.
Halve the loaf and remove part of the core of the bread. Spread the sun dried tomato spread on one half of the loaf.
Spread the softened goat cheese on the other half of the loaf.
Layer the zucchini onto the sandwich.
Followed by the eggplant
Now, top with the Baby Spinach
Place the top half of the sandwich over the filling
Cut sandwich into 3 – 4 pieces.
Serve and enjoy.