Chicken, Cheese, and Eggplant Sandwich

Use a mandoline slicer to cut the eggplant lengthwise into very thin strips.

Fry the strips in a skillet or on a griddle with a little olive oil and season with a pinch of salt. This might seem like a daunting task because there will be a lot of strips, but each one will cook very quickly. Only a little patience is needed because you should be done in 5–6 minutes.

In the same skillet, fry the chicken with a little olive oil and season with salt. Put the cooked pieces on a cutting board and cut into strips or thin slices.

Arrange several eggplant strips over a slice of bread. Place several chicken strips or slices over the eggplant and cover with several slices of goat cheese. Finally, top with a few more eggplant strips. Cover the sandwich with the other slice of bread.

Repeat to process to make a second sandwich.

Put the sandwiches in the oven at 400°F, taking off the top slices of bread and placing them next to the sandwiches, so they and the fillings can toast. When you see the cheese is hot and the bread has turned golden, take the sandwiches out of the oven, reassemble, and don’t wait to tuck in.