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1
For the romesco sauce: In a small bowl, cover the chile with hot water and let soak for 15 minutes to soften.
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2
Drain and tear into 3 or 4 pieces.
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3
In a small skillet, warm the olive oil over medium heat.
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4
Add the bread and fry until golden-brown and crisp on both sides, about 30 seconds per side.
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5
Transfer with tongs to a plate and let cool.
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6
Reduce the heat to medium-low, add the garlic cloves, and fry until golden all over, about 1 minute.
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7
Transfer with tongs to the plate with the bread.
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8
Let the oil cool, then transfer it to a measuring cup with a pour spout.
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9
In a food processor, combine the bread (breaking it into smaller pieces to fit), garlic, chile, tomato, almonds, and vinegar.
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10
Puree until smooth, scraping down the sides of the bowl once or twice.
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11
With the machine running, add the reserved olive oil in a slow, steady stream to emulsify, as if making mayonnaise.
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12
Transfer to a bowl and stir in salt to taste.
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13
Prepare a hot charcoal fire or preheat a gas grill to high.
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14
Trim the ends of the eggplant, peel it, and slice crosswise 1/4 to 1/3 inch thick.
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15
Trim the ends of the zucchini and slice lengthwise as thickly as the eggplant.
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16
In a mortar, pound the garlic to a paste with a pinch of salt, or mince garlic and salt to a paste with a knife.
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17
Combine the garlic paste, olive oil, and thyme in a small bowl.
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18
Brush the eggplant and zucchini on both sides with the olive oil mixture and season with salt and pepper.
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19
Grill on both sides until lightly charred and soft, about 2 minutes per side for both vegetables.
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20
Let cool to room temperature.
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21
Cut the sandwich rolls in half and pull out some of the soft interior crumb.
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22
Spread each side with 2 tablespoons romesco sauce.
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23
On each of the four bottom halves, make a layer of arugula, then 2 slices serrano ham, some of the grilled eggplant, piquillo peppers, and grilled zucchini.
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24
Top with the upper half of the roll.
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25
Press the sandwiches for 20 minutes between two plates or sheet pans with a couple of 2-pound weights on top.
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26
Cut in half on the diagonal and serve.
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27
Enjoy with Cakebread Cellars Rubaiyat or other youthful, fruity red wine.
