Savory Sunday: Roasted Eggplant & Herb Salad Sandwiches

First off - happy, happy Mother's Day to all the mamas out there! We love you!

Love really big, bright flavor? Then this amazing veggie-loaded sandwich is for you!

Salty feta and oil-cured olives are balanced perfectly by a bright, fresh herb salad and vinegary pickled beets and capers.  Roasted eggplant adds some heartiness, and a smear of garlic mayo gives this sandwich an extra burst of flavor that really sets it apart. To really bring this sandwich to the next level, make your own focaccia bread. Keep the focaccia toppings simple - I opted for sea salt and fresh rosemary - no need to compete with the full-flavored fillings.

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Rosemary Focaccia

There's something about focaccia that always draws me in - and I'm pretty sure it's the toppings! Not to mention the wonderfully chewy, slightly crisp bread that is out of this world when enjoyed warm, fresh from the oven, or just a while later as the perfect sandwich bread.

This focaccia couldn't be easier to put together, and is ready in just a few hours. I kept the toppings simple here, since this bread was going to be be used for sandwiches that would already be packed with herbs and flavors. However, you can use this recipe as a base for all of your favorite toppings - lemons, roasted vegetables, cheese, caramelized onions...

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