Grilled Eggplant, Haloumi and Arugula Sandwich

Sandwich perfection. Cloud Nine eggplant, Matt's Wild Cherry tomatoes, arugula and Marketmore cucumbers from the garden. Grilled haloumi cheese and tahini yogurt sauce on grilled sourdough bread.  Try to stop at just one.

Grilled Eggplant, Haloumi and Arugula Sandwich with Yogurt Tahini Sauce
serves 2 (barely)

Ingredients

1/2      pound     Cloud Nine or Asian eggplant, sliced thinly
4         oz           Haloumi cheese, sliced
1                        cucumber, cut into strips
12                      cherry tomatoes (more or less)
1/2      cup         arugula (more or less -- ours is VERY strong)
1         cup         thick Greek yogurt
3         Tbs         tahini
1/2                    garlic clove, minced


Procedure

1. Prepare sauce:  combine yogurt, tahini and minced garlic.  Mix well.
2. Saute eggplant in olive oil over medium heat until golden brown.  Flip and repeat.  Remove to paper towels to dry.
3. In same pan, add 1 Tb butter and melt.  Add more olive oil if needed. Grill slices of sourdough until golden and crusty.  Flip and repeat.  Remove and set aside.
4. In same pan (add more butter and olive oil if needed), saute haloumi until melted and brown.  Flip and repeat.
5. Assemble sandwiches:  generously spread yogurt tahini sauce on both sides of bread.  Add eggplant, then haloumi, then tomatoes, cucumbers and arugula.