• 8 slices of Pane Turano
• Extra virgin olive oil
• Salt and pepper
• 1 medium eggplant, sliced 1/4 inch thick
• 8 ounces halloumi, sliced 1/4 inch thick
• 2 roasted red peppers, cut into 4 slices
• 2 cups salad greens
• 2 large beefsteak tomatoes, sliced 1/4 inch thick
• 4 tablespoons basil pesto
• 1/2 lemon, juice

① Lightly brush the eggplant and bread with oil and season the eggplant with salt and pepper.
② Grill the eggplant over medium-high heat until tender, about 2-4 minutes per side.
③ Lightly grill the Pane Turano and halloumi on both sides and then hit the halloumi with the lemon juice.
④ Assemble the sandwiches and enjoy!