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Wednesday, September 24, 2014

Eggplant Sandwich with White Bean and Blue Cheese Spread


Happy Sandwich Wednesday! We got quite a bit of produce from one of Dave's friends. After a day of canning and freezing what we could, I found this recipe to use the eggplant and tomato. We already had all of the other ingredients.

Other Sandwich Wednesday Posts: Mushroom & Brie Sausage Sandwich; General Tso's Tofu SubPoached Egg and Avocado on a Croissant.

Recipe adapted from Eat Wisconsin Cheese.

Ingredients: 
-4 slices (1/2-inch thick) eggplant, peeled
-Olive oil
-1 package (3 ounces) cream cheese
-1/3 cup (1 ounce) grated Wisconsin parmesan cheese
-1/2 teaspoon minced garlic
-1 15-ounce can cannellini drained and crushed
-1 1/2 cups (about 8 ounces) blue cheese
-2 tablespoons chopped fresh dill
-2 tablespoons chopped fresh basil
-4 English muffins, halved, brushed with olive oil
-4 slices tomato

In a medium bowl mash the cream cheese; add parmesan and garlic, stir. Fold in  the crushed white beans, blue cheese, basil and dill, stir to combine all ingredients.

In a large skillet, heat two tablespoons of olive oil and brown the eggplant slices. Toast the English muffins until lightly golden; spread each half with about two tablespoons of blue cheese spread. Top each with 1 slice cooked eggplant and tomato slice. Top with other half of English muffins to make a sandwich.



Dave and I both really enjoyed this sandwich. It was fresh and full of flavor. The white bean spread was incredibly tasty, the herbs added nice flavor and the cream cheese helped to ton down the otherwise strong flavor of the blog cheese.

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