Bread Bake Beyond

Make the Pesto-Mayo:

In a food processor, combine the basil, toasted pine nuts, Parmesan cheese, garlic, and salt. Pulse while gradually adding the avocado oil until the mixture is smooth. Add water as needed for a lighter texture.
Transfer the pesto to a small bowl and stir in the Chosen Foods Classic Mayo until well combined. Set aside.

Prepare the Tomato-Basil Salad:

In a bowl, combine the cubed tomatoes, minced garlic, chopped basil, avocado oil, salt, and black pepper. Mix well and let sit for a few minutes to allow the flavors to meld.

Fry the Eggplant:

Heat avocado oil in a large skillet over medium heat.
Fry the eggplant slices in batches until golden brown and tender, about 2–3 minutes per side. Transfer to a plate lined with paper towels to drain any excess oil.

Assemble the Sandwich:

Slice the toasted baguette in half lengthwise. Spread the pesto-mayo on the bottom half.
Layer the fried eggplant slices on top of the pesto-mayo. Add a handful of fresh arugula, followed by the burrata cheese. Tear open the burrata slightly to spread it evenly.
Sprinkle with a pinch of salt and chili flakes, if desired.
Spoon the tomato-basil salad on top of the burrata.
Close the sandwich with the top half of the baguette and serve immediately.

Enjoy!