From: Chef Annie Somerville, Greens Restaurant, San Francisco. Yield: 6 sandwiches. as needed, reduced balsamic vinegar 1 lb. globe eggplant, ends trimmed, cut into ½" thick rounds as needed, garlic oil to taste, salt and pepper 1 store-bought focaccia, about 1 lb. ½ cup sliced oil-packed sun-dried tomato halves 1 large handful of arugula 6 oz. fresh Asiago cheese, thinly sliced Preheat oven to 375°F. Lay the eggplant on a baking sheet, brush both ...

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