Sandwich with Oil-Packed Anchovies and Vegetables

Method

1. Preheat oven to 180°C. Cut the eggplant in half, score the flesh, and bake for about 30 minutes until soft.
2. Meanwhile, heat olive oil in a pan. Slice the onion thinly and sauté until translucent.
3. Slice the zucchini into thick strips. Add to the pan with the onion. Cook, adding a splash of water if needed, until tender. Season with salt and pepper. Stir in fresh basil.
4. Slice the bread. Rub each slice with a clove of garlic and drizzle with olive oil. Toast in the oven until golden.
5. When the eggplant is done, let it cool slightly. Scoop out the flesh into a bowl. Add a squeeze of lemon, a few mint leaves, and salt. Mash lightly with a fork to make a creamy spread.
6. Spread the eggplant cream on one side of each toasted bread slice. Top with tomato slices.
7. Add the sautéed zucchini and onions over the tomatoes.
8. Grate the Provolone del Monaco cheese generously on top.
9. Arrange anchovy fillets on the cheese.
10. Cover with the second slice of bread (or if making a single sandwich, place the second slice on top). Press gently.
11. Cut the sandwich into quarters and serve with a cold Weiss beer.