Serves 8
½ cup (125 ml) butter, at room temperature, divided
3 round disks of focaccia bread, about 8-in (20 cm) diameter, 1-in (2.5 cm) high
⅓ cup (75 ml) basil pesto
1 cup (250 ml) grilled eggplant
1 cup (250 ml) roasted yellow peppers
8 oz (250 g) buffalo mozzarella,
sliced ¼-in (0.5 cm) thick, divided
½ cup (125 ml) mayonnaise, divided
4 tbsp (60 ml) grainy mustard, divided
⅓ cup (75 ml) sun-dried tomato pesto
1 cup (250 ml) grilled zucchini
1 cup (250 ml) roasted red peppers
1 cup (250 ml) arugula (optional)
Optional garnish suggestions: colourful tomatoes and Italian parsley


  1. Spread ¼ cup (60 ml) butter over 1 disk of focaccia bread, followed by basil pesto. Evenly distribute eggplant, yellow peppers and half of buffalo mozzarella.
  2. Spread ¼ cup (60 ml) mayonnaise and 2 tbsp (60 ml) grainy mustard over second disk of focaccia. Stack on top of first layer of sandwich, mayonnaise side facing down.
  3. Spread ¼ cup (60 ml) butter on top side of second disk of focaccia, followed by sundried tomato pesto. Evenly spread zucchini, red peppers and remaining mozzarella over surface. Top with arugula, if using.
  4. Evenly spread ¼ cup (60 ml) mayonnaise and 2 tbsp (30 ml) mustard over third disk of focaccia and stack over sandwich, mayonnaise side down. Lightly press sandwich together and garnish as desired.
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