This gorgeous open-face rye sandwich from chef Claus Meyer of the Great Northern Food Hall in Grand Central Station makes for the perfect light lunch or, when cut into smaller squares, an impressive hors d'oeuvre.
Forgoing a heavy breading means you can really taste every component of this eggplant Parmesan sandwich--crusty garlic bread, fresh tomato sauce, ooey-gooey cheese and, most importantly, layers of thinly sliced, roasted eggplant.
"Before she opened her iconic New York restaurant, Prune, Gabrielle Hamilton and I worked together in catering," says F&W's Grace Parisi. "Her signature dish, sardines on Triscuits (a cheap snack she ate in college), is both legendary and notorious. She taught me that it's OK--admirable, even--to cook the food you grew up eating."
Turks call these sandwiches balik ekmek and make them with grilled fish--like mackerel--from the Bosphorus. For his version, Mehmet Gurs spreads grilled bread with a creamy roasted-garlic puree and tops it with smoked mackerel, arugula and slices of red onion and tomato.