Part 39 (2/2)

PREPARE THE recipes of the components. Spread mayo on the bottom halves of the bread and place the tofu, then the coleslaw, then the pickles on the bread. Spread some mayo onto the top half of the bread, close the sammiches, slice in half on the diagonal, and serve.

ROASTED EGGPLANT AND SPINACH m.u.f.fULETTA SANDWICH.

SERVES 4.

TIME: 45 MINUTES, PLUS 3 HOURS MARINATING TIME.

Only olive lovers need apply! This monster-size, New Orleans cla.s.sic sandwich is drenched in a luscious multi-olive ”salad” that-thanks to a long steep in the fridge-penetrates every succulent inch.The original is a medley of meat products; our version is stuffed to near-bursting with roasted eggplant, sweet peppers, and fresh sweet spinach. Take this st.u.r.dy sandwich along to your next picnic or the beach, or drop (wrapped very tightly) into a backpack for a long bike ride.The longer it sits in a chilled environment, the better it will taste. It's really a meal in of itself but would be really nice with a little sangria and veggie crudites.

Mixed Olive Salad Relish: 1 cup pitted kalamata olives

1 cup pitted green olives

cup coa.r.s.ely chopped Italian parsley

4 cloves pickled garlic

cup sun-dried tomatoes, oil-packed or dried and reconst.i.tuted (about 10 tomatoes)

4 teaspoons red wine or white balsamic vinegar

1 teaspoon dried, crumbled rosemary

1 teaspoon dried, crumbled thyme

1 teaspoon celery seed

1 teaspoon dried, crumbled oregano

1 teaspoon dried, crumbled basil

cup extra-virgin olive oil

Sandwiches: 1 smallish eggplant (less than 1 pound)

3 tablespoons extra-virgin olive oil

<script>