ITALIAN SANDWICH

Here is a nice, panini-style, sandwich that is sort of simplified as we don't use the grill to squeeze the sandwich together, but is very tasty anyway. Make it with fine seasonal ingredients to get out most flavor of it.

4 servings:

60 g/2 oz ricotta cheese
1 tbsp chopped basil and oregano
5 black olives, chopped
1/2 tsp ground black pepper
salt
8 slices of white bread
4 slices of crispy cooked bacon
4 slices of aubergine
olive oil

To prepare the sandwich you need to prepare the fillings beforehand. Mix ricotta cheese with the basil, oregano, and olives, season with salt and pepper, cover, and let it infuse for a day in refrigerator, if possible. Prepare bacon as well, cook it in the pan until crispy. Then, in some olive oil, cook the salted aubergine slices until tender. Then you can prepare the sandwiches by toasting the bread slices, and spreading the ricotta cheese filling on them, and placing the bacon, and aubergine in between the slices.