Equipment
* optional
Ingredients
Eggplant
- 340 g eggplant, sliced 12mm thick
- 60 ml olive oil
- 2 g salt
- 1 g black pepper
- 3 g parsley, chopped
Bean Puree
- 240 g white cannellini beans, cooked, well-drained
- 1 garlic, minced
- 15 ml olive oil
Assembly
- 454 g round country bread
- 240 g roasted red peppers
- 8 sun-dried tomatoes in oil, slivered
- 60 g arugula, stems removed
- 170 g pecorino, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 383 kcal
- Protein
- 16 g
- Carbohydrates
- 40 g
- Fat
- 18 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 1078 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 501 mg
- Calcium
- 350 mg
- Iron
- 3.5 mg
- Magnesium
- 44 mg
- Phosphorus
- 265 mg
- Zinc
- 0.9 mg
- Vitamin A
- 155 mcg
- Vitamin C
- 46 mg
- Vitamin E
- 1.9 mg
- Vitamin K
- 24 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.39 mg
- Riboflavin
- 0.24 mg
- Niacin
- 3.1 mg
- Folate
- 96 mcg
- Water
- 92 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the grill or broiler to high heat (approximately 260°C/500°F).
Place eggplant rounds on the grill and cook until lightly browned on both sides, about 4-5 minutes per side.
Brush the grilled eggplant with 60ml olive oil and season with salt, pepper, and chopped parsley.
Combine cannellini beans, garlic, and 15ml olive oil in a food processor and puree until smooth.
Slice the country bread into 16 slices to make 8 sandwiches.
Spread the bean puree onto each slice of bread.
Layer 8 bread slices with eggplant, roasted peppers, sun-dried tomatoes, arugula, and sliced pecorino.
Top with the remaining bread slices and serve immediately.
Chef's Notes
- For the best flavor, grill the eggplant until it has nice char marks and is tender, but not mushy. This adds a smoky depth.
- Don't over-process the bean puree; a slight texture is desirable and prevents it from becoming gluey.
- Toast the bread slices lightly before assembling if you prefer a crispier sandwich. A quick brush with olive oil and a brief stint under the broiler works well.
- If you can't find Pecorino, a good quality aged Parmesan or even a sharp Provolone can be substituted, though it will alter the classic Tuscan profile.
- Ensure your roasted red peppers are well-drained to avoid making the sandwich soggy.
Storage
Refrigerator: 2 days — Store components separately to prevent bread from becoming soggy.
Reheating: Reheat eggplant and bread in a 175°C (350°F) oven until warm; assemble fresh.
Troubleshooting
Soggy bread
Cause: Excess moisture from roasted peppers or wet arugula.
Fix: Cannot be fixed once assembled; toast the bread more firmly next time.
Prevention: Thoroughly pat dry the peppers and arugula before assembly.
Cultural Context
Tuscan sandwiches, or 'panini Toscani,' embody the rustic simplicity and fresh flavors of Italian home cooking. While not a single defined dish, this style of sandwich highlights the region's love for high-quality, seasonal ingredients, often featuring grilled vegetables and local cheeses.
