Marinated Eggplant Sandwich with Soppressata and Mozzarella

This past summer, I had the opportunity to visit a friend in Italy. Everything about Italy was fantastic; the scenery, the wine, the food...and the sandwiches were the best. Freshly-baked bread layered with honest, real ingredients. 

Marinated Eggplant Sandwich

Often wrapped in butcher paper and served with a light drizzle of olive oil and vinegar - no soggy bread. These grab-and-go sandwiches became our staple lunch. 

Marinated Eggplant Sandwich

Reminiscing about picnic lunches in Italy, I decided to whip up a batch of these at home this weekend. They were simple and flavorful. The perfect combination. I can't wait for warmer weather and a blanket under a maple tree. 

Marinated Eggplant Sandwich with Soppressata and Mozzarella

Total Time: 30 minutes   Yield: 2 sandwiches  


  • 1 tablespoons olive oil
  • 2 sandwich rolls or bread of your choice
  • 1 jar (8 oz) roasted red peppers, drained, patted dry, and halved
  • 1 jar (8 oz) marinated eggplant, drained, patted dry, and halved
  • 6 slices of fresh mozzarella
  • 4 ounces thinly sliced soppressata
  • 1 cup of arugula
  • 2 tablespoons balsamic vinegar


  1. Preheat the oven to 350F. Cut the rolls in half and lightly drizzle with olive oil. Bake until lightly toasted. Let bread cool.
  2. On one half of the roll, layer soppressata, mozzarella, eggplant, roasted red peppers, and arugula.
  3. Drizzle balsamic vinegar on the other half of the roll.
  4. Place sides together and cut roll in half. Enjoy!

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