Eggplant, Tomato, and Provolone Sandwich

Name: Eggplant, Tomato, and Provolone Sandwich
Yield: 4
Ingredients: 4 mini baguettes (similar to Bengala); 12 large slices of eggplant; 12 slices of tomato; 12 slices of provolone cheese; 1/2 cup of pesto sauce; Salt, oil, and black pepper to taste

1
4 mini baguettes (similar to Bengala)
2
12 large slices of eggplant
3
12 slices of tomato
4
12 slices of provolone cheese
5
1/2 cup of pesto sauce
6
Salt, oil, and black pepper to taste

Ingredients

1
4 mini baguettes (similar to Bengala)
2
12 large slices of eggplant
3
12 slices of tomato
4
12 slices of provolone cheese
5
1/2 cup of pesto sauce
6
Salt, oil, and black pepper to taste

Directions

1
Baste the eggplant slices with salt and drizzle with a little olive oil
2
Let it rest for 30 minutes
3
Drain well, pat dry with paper towels, and grill in a greased pan until tender
4
Assemble the sandwiches
5
Cut the baguette and spread the pesto sauce
6
Cover one side of the baguette with eggplant slices
7
Cover the other side of the baguette with tomato slices and cheese
8
Closes the sandwiches and serve immediately.