Stacked Old World Sandwiches with Barely Bolognese

Stacked Old World Sandwiches with Barely Bolognese


  • 1 Jar Barely Bolognese
  • 1 Large Eggplant
  • 1/4 cup e.v. Olive Oil
  • 1 lb Fresh Mozzarella
  • 2 large Italian Sandwich Rolls
  • 6 oz pitted Kalamata olives
  • 8 oz fresh ground beef or tofu
  • 2 links of spicy sausage
  • Sea salt to taste



  1. Pre-heat the oven to 350 degrees.
  2. Slice the eggplant and mozzarella into 8 thin slices (keep them as even as possible).
  3. Spread out eggplant on a cookie sheet and drizzle with olive oil.
  4. Bake in preheated oven for 10-15 minutes or until tops start to brown slightly; sprinkle with sea salt.
  5. Let the eggplant cool to room temperature (about 20 min).
  6. Remove spicy sausage from casing and sauté with ground beef until golden brown. Follow instructions on the jar of Barely Bolognese to create this homemade meat sauce.
  7. Generously spread fresh Bolognese sauce on both sides of the rolls.
  8. Layer eggplant, mozzarella, and olives on the bottom slice of the roll, alternating, ending up in 4 layers on each sandwich.
  9. Top the layers with the top side of the roll. Wrap the sandwiches tightly with plastic wrap (the goal is to press the sandwich down and et the flavors
  10. A cook’s suggestion: place the wrapped sandwiches in a shallow roasting dish and place a cookbook or heavy skillet on top of the sandwiches
    – or grill in the Panini maker (our favorite!)
  11. Cool for at least 4 hours, sandwiches can be left for up to 24 hours and serve at room temperature