Antipasti sandwich

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Step 1

Chop the basil and sun dried tomatoes.

Step 2

Add all the ingredients to a bowl and mix until well combined.

Step 3

Slice the eggplant.

Step 4

Heat the oil in the pan. Leave the heat on medium high. Add the eggplants and seasonings. Fry for about 2min on each side until golden brown.

Step 5

Slice the olives, artichoke heartes and mozzarella.

Step 6

Cut the bread in half. Spread both sides with olive oil and toast until golden brown.

Step 7

Spread the bottom half with the ricotta spread.

Step 8

Place the arugula, artichokes, olives, eggplant and mozzarella on top.

Step 9

Drizzle on the balsamic cream.

Step 10

Stack the other bread half on top and enjoy!