Reviewed: Dec. 9, 2007

This is a great sandwich. I substituted basil pesto for the tapenade and it turned out fabulous. I will be making these again for sure!

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Reviewer:

Moria

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Oct. 27, 2007

What a wonderful vegetarian sandwich! I followed the recipe exactly as written and it was delicious. I slathered goat cheese flavored with garlic and basil on one side of the baguette. The olive tapenade was spread on the other piece of bread. Go heavy on these two condiments. We ate ours hot but I'm sure these would be great cold the next day. The next time I make these, I'm going to double the veggies just so I can make next-day sandwiches.

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Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Oct. 13, 2007

This was such a nice change from the usual sandwich . . . I made a lot of substitutions and it was still excellent. I used toasted whole wheat bread, light spreadable cheese wedges (e.g. laughing cow) instead of goat cheese, and forgot to add the parm. I was out of tapenade so I just processed a teaspoon of capers with 10-12 black olives and used that. I even forgot the parmesan at the end, but enjoyed it anyway!

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Reviewer:

Swati

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Oct. 4, 2007

This was absolutely delicious! I made a few changes though. I added balsmic vinegar to the bottom half of the bread, so that it would soak in the bread and not run off the sides. I then layered sundried tomatoes on top. Instead of goat cheese, I used provolone on top of the sundried tomatoes. The store didn't have tapenade so I used basil pesto, which I spread on the top half of the bread. I then layered the hot eggplant and red peppers on top of the provolone. It was great!!!

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Reviewer:

Michelle

Cooking Level: Expert

Home Town: Orange, New Jersey, USA

Living In: Bethlehem, Pennsylvania, USA

Reviewed: Jul. 23, 2007

i always steal recipes, but never leave reviews...until now. since we made these sandwiches, we have become regular eggplant eaters! sundried tomatoes put this dish over the top. i've tried the whole ones in oil and more recently, sundried tomato paste on the bread...yummy! thank you for the excellent recipe.

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Reviewer:

jsw

Reviewed: Apr. 19, 2007

Perfection! I did do a couple small changes... The store I went to was out of tapenade and I was in a fix for time, so what I ended up doing was purchasing some olive bread to replace the tapenade for the olive tase. I also purchased some basil pesto and a jar of sundried tomatoes, and put them on the sandwhich. After assembling the sandwhich, I also drizzled with balsalmic vinegar and oil. Soooo yummy!!! Would definitely make this one again!

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Reviewer:

KLIZON

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Apr. 10, 2007

Great taste but we didn't use the olive spread and we would possibly do this as a wrap next time. Depending on the thickness of the bread you may find that a baguette or french bread is too much bread for this sandwich. You could also double the recipe so that there is a better bread to filling ratio. Very yummy otherwise.

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Reviewer:

AIMEELOREN

Reviewed: Mar. 20, 2007

Of course, with every recipe you switch it around to make it fit your palate. I did just this but it's five-stars for posting the idea! 1) Salt your eggplant slices to pull out the bitterness. Rinse before cooking. 2) Brush the eggplant and peppers with olive oil and then sprinkle with black pepper and garlic powder. 3)I followed another reviewer's suggestion and mixed feta with a touch of plain Greek yogurt to make it spreadable. Thank you for posting this!

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Reviewer:

Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Mar. 19, 2007

These were super easy to make, and tasted amazing. Very hearty and savoury! Highly recommended.

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Reviewer:

Melanie

Reviewed: Mar. 3, 2007

Holy cow these are AWESOME!! My husband and I were looking for a light easy supper to make and tried these. INCREDIBLE! I took another reviewer's recommendation and included red onions and garlic while baking. I'm making these again tonight and tonight we'll make our own roasted red peppers and add it to the sandwich. INCREDIBLE! The mix of cheese and tapenade is great. Very hearty sandwich. Thank you for posting!

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