Ingredients

Olive oil (for brushing)

1 14- to 16-ounce eggplant, cut crosswise into 1/2-inch-thick rounds

2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips

8 1/2-inch-thick slices olive bread or country white bread

8 ounces Fontina cheese, thinly sliced

8 tablespoons grated Parmesan cheese

4 tablespoons chopped fresh basil

4 teaspoons chopped fresh oregano

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 5-ounce package baby spinach

Description

This Vegetarian Sandwich Has Very Little Oil—but It's Still Plenty Indulgent, Thanks To Two Cheeses And The Sweet Grilled Peppers. Make It In...

View Full Recipe