Focaccia With Havarti, Arugula and Eggplant Spread

• 1 focaccia bread, about 7 by 12 inches
• 1 (7 -8 ounce) container baba ghanoush (or other roasted eggplant spread)
• 12 lb havarti cheese, thinly sliced
• 2 cups arugula leaves
• 12 cup sun-dried tomato packed in oil, drained and julienned
• fresh ground pepper, to taste

1. On a cutting board, using a serrated knife, cut the focaccia in half horizontally.
2. Spread the baba ghanoush evenly over the cut side of the bottom half of the focaccia.
3. Top with a layer of cheese, followed by a layer of arugula, and then the sun-dried tomatoes.
4. Season with pepper.
5. Cover with the top half of the focaccia, cut side down.
6. Cut the sandwich into 8 equal portions.
7. Place each portion in a waxed-paper bag and seal the bag with an adhesive label.
8. Refrigerate until serving, up to 4 hours.

bread, baba ghanoush, havarti cheese, arugula, tomato, fresh ground pepper

Taken from www.food.com/recipe/focaccia-with-havarti-arugula-and-eggplant-spread-504583 (may not work)