I made this sandwich yesterday for my wife, and she claimed that is was the best sandwich she'd ever had. Now, since she doesn't eat meat it can't possibly qualify as the best sandwich ever, but for herbivores I guess it's pretty nifty. Begin with multigrain bread from the Biscuit bakery in Somerville. Toast each slice and spread with Goya Sofrito or some other tomato based sauce. If you don't make your own, I recommend Sauces 'n Love varieties, also from Somerville. Slice eggplant and dredge in Wondra flour. Saute in olive oil over medium-high heat on one side until browned. Top with grated grana or other hard cheese and flip. Saute on this side until the cheese is browned. Remove to paper towels. Stack the fried eggplant, appenzeller slices and a big honkin' pile of basil leaves on your bread. Top it with the other slice and wrap it up until lunchtime.
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