The Ultimate Vegetarian Club Sandwich

[nverland]

The Ultimate Vegetarian Club Sandwich
active: 20 mins total: 30 mins Yield: Serves 4 (serving size: 1 sandwich)

Ingredients

1 Japanese eggplant, cut into 1/4-inch-thick rounds
.38 teaspoon kosher salt, divided
.38 teaspoon freshly ground black pepper, divided
Cooking spray
2 tablespoons canola mayonnaise
1 tablespoon stone-ground mustard
1 tablespoon prepared horseradish
⅓ cup pitted kalamata olives plus 1 tsp. olive brine
8 (1/4-inch-thick) slices seeded whole-grain bread
½ cup hummus
1 cup roasted red pepper, sliced
1 ripe avocado, peeled and thinly sliced
1 Roma tomato, sliced
2 Persian cucumbers, thinly sliced
1 to 1 1/2 cups arugula

Directions

Step 1 - Season eggplant with 1/4 teaspoon salt and 1/4 teaspoon pepper. Generously coat with cooking spray. Heat a cast-iron grill pan over medium-high. Working in batches, add eggplant, cut sides down, to pan, and grill 2 to 3 minutes, turning 1 or 2 times. Transfer to a plate; let cool.
Step 2 - Stir together mayonnaise, mustard, and horseradish in a small bowl. Set aside. Using a small food processor, whirl the olives and brine into a spreadable puree.
Step 3 - Grill bread directly over a medium flame, turning often, about 1 minute to slightly char the surface and impart a bit of smokiness. Let cool briefly.
Step 4 - Spread about 2 tablespoons hummus on each of 4 bread slices, and top evenly with eggplant, olive puree, roasted red pepper, avocado, tomato, cucumber, and arugula. Spread 1 1/2 teaspoons mayonnaise mixture on each of the remaining 4 bread slices. Sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper, and top the sandwiches. If you like, add a little more arugula for bite. Serve sandwiches whole or cut in half.