Mediterranean Sandwich Recipe

• 1 Eggplant (sliced into strips)
• 2 Red Bell Peppers
• 2 tbsp Olive Oil (divided)
• 2 Portobello Mushrooms (sliced)
• 3 cloves Garlic (crushed)
• 4 tbsp Mayonnaise
• 1 (1 pound) loaf Focaccia Bread

• Preheat oven to 400 °F (200 °C).
• Brush the eggplant and red bell peppers with olive oil.
• Place them on a baking sheet and roast in the oven for about 25 minutes.
• Bell peppers will take some more time. Bake them till they are blackened.
• Remove the vegetables from the oven and set aside to cool.
• Place a skillet on fire and heat 1 tbsp olive oil.
• Add mushrooms and sauté till they turn tender.
• Combine together garlic and mayonnaise in a separate bowl.
• Slice the Focaccia bread in half lengthwise.
• Spread the mayonnaise mixture on one or both halves of Focaccia bread.
• Peel the cooled peppers. Core and slice them.
• Arrange the eggplant, peppers and mushrooms on the bread slice.
• Wrap the sandwich in a plastic wrap.
• Add weight on the sandwich with a cutting board and some canned foods.
• Let the sandwich sit for 2 hours.
• Slice the sandwich and serve.