For those hot Summer nights that you don’t feel like cooking an extravagant meal in front of a hot stove, dig into these delicious sandwiches.  Pair with your favorite Summer salad.  If you aren’t an eggplant fan, substitute grilled chicken or portabella mushrooms.

-Courtesy of Kate Stroh, Cheese Monger at Talula’s Table

1 fresh, crusty baguette cut into 4 pieces and halved 1 large eggplant (or 2 small ones), cut into ½ inch thick slices, look for interesting, heirloom varietals! ½ cup mayo 1 garlic clove, minced 1 T lemon juice Zest of one lemon 1 T chopped fresh mint 2 C fresh arugula ½ cup roasted red pepper (check your local grocery store’s Mediterranean bar), cut into strips 1 C crumbled Highland Farms Feta

Preheat oven to broil. Coat the bottom of a 9×13 oven-safe casserole dish or cookie pan with vegetable oil.  Put tomatillos, peppers, and garlic cloves in pan and broil in the oven for 8-10 minutes, until soft. When the peppers and garlic have cooled, peel off the skins.  Combine peppers, 2 cloves garlic, tomatillos, 2 cups cilantro, green onions, lime and zest, and salt (to taste) in blender or food processor and blend until smooth.  Set aside.

 Sauté onion over medium heat in 2 tablespoons of olive oil in large pan until translucent, about 3-4 minutes.  Add 2 cloves of minced roasted garlic and cook for one minute. Add fresh corn and diced tomato and cook for approximately 5 minutes.  Add salt and pepper to taste. Mix in diced chicken, 1 cup cilantro, and 1 cup of salsa verde.  You want the filling mixture to be moist but not too saucy. 

 Heat 1 inch of vegetable oil over medium heat in a thick-bottom frying pan.  Drop in tortillas, one at a time, and cook for about 15-20 seconds a side.  After tortillas are softened, dry them on a cookie rack or stack of paper towels. 

 Preheat oven to 350 degrees. To assemble enchiladas, cover bottom of a 9×13 glass baking dish with a thin layer of salsa verde. Put approximately 2 tablespoons filling mixture into each softened tortilla and roll tightly.  Pack enchiladas tightly into baking dish.  Repeat until all of filling is used up.  Cover enchiladas with a generous amount of salsa verde and crumbed Chipotle Chevre.  Bake for 12-15 minutes in oven, until filling is hot.  Serve warm, with sliced avocados.