North Park Thursday Market Sandwich

September 20, 2017

[receipe_singel_video_post]

Photography by Chris Rov Costa for Edible San Diego

A sandwich is a universal meal comprised of anything you wish

Jump To Recipe

It’s a way to literally break bread with good friends, which is what Sandwich at Home is all about. And, Trish Watlington just happens to be a good friend to break bread with.

Recipe by Trish Watlington

Ingredients

Serves 1

2 slices of Bread Bar Buckwheat Bread (available at the North Park Thursday Market, or use a bread of your choice)
2 tablespoons (or more) of hummus, such as Majestic Sprouted Hummus
1 Japanese eggplant, thinly sliced
1 thick beefsteak tomato slice
2 thin slices of onion (or more if you love onions), any type Olive oil
2 tablespoons (or more) unsalted butter
1 large chicken egg, beaten
Salt and pepper to taste
Fresh basil leaves
Baby arugula (or mizuna) leaves
Balsamic vinegar

Instructions

Salt eggplant on both sides and set aside on paper towels while you toast the bread.
Generously brush 2 slices of bread with olive oil. Place on a baking sheet under a broiler set on low. Broil 2 minutes on each side, checking frequently to prevent burning. Remove bread to warm plate or warming drawer.
Heat olive oil in a medium pan. Wipe the salt from the eggplant, lay it flat in a pan over medium-high heat, and cook until lightly browned; then turn and brown the other side. Remove to a warm plate.
Add the onion and half the butter to the pan. Cook slowly until onions are wilted and golden. Remove to warm plate with eggplant. Add the remaining butter to the pan. Fry an egg. Baste with butter until the white is cooked but the yolk is runny.
Finally, assemble the sandwich.