Focaccia With Havarti, Arugula and Eggplant Spread

1. 1

   On a cutting board, using a serrated knife, cut the focaccia in half horizontally.

2. 2

   Spread the baba ghanoush evenly over the cut side of the bottom half of the focaccia.

3. 3

   Top with a layer of cheese, followed by a layer of arugula, and then the sun-dried tomatoes.

4. 4

   Season with pepper.

5. 5

   Cover with the top half of the focaccia, cut side down.

6. 6

   Cut the sandwich into 8 equal portions.

7. 7

   Place each portion in a waxed-paper bag and seal the bag with an adhesive label.

8. 8

   Refrigerate until serving, up to 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.