Chris Schlesinger's Grilled Eggplant Sandwich on Focaccia with Fresh Mozzarella, Yellow Tomatoes, and Basil Corn Relish

Try with a Sauvignon Blanc. The crisp character and naturally tart, herbal overtones of Sauvignon Blanc are very much at home among these fresh garden flavors.

1 eggplant (1 ¼ to 1 ½ lbs.) sliced into 1-inch thick circles
¼ cup olive oil
Kosher salt and freshly cracked black pepper to taste
2 yellow tomatoes, each cut into 4 slices
8 ounces of fresh mozzarella (equivalent to 2 large balls) cut into 8 slices
1 cup cleaned arugula
8 sandwich size pieces of focaccia

Rub eggplant circles on both sides with olive oil and sprinkle with salt and pepper.Place on medium hot grill and cook for 3 to 4 minutes per side until golden brown.Remove from grill and place on piece of focaccia bread. Build sandwich with remaining ingredients and garnish with a tablespoon of relish. Makes 4 sandwiches.

Basil Corn Relish

1 cup cooked fresh, thawed frozen or drained canned corn
1/3 cup extra virgin olive oil
¼ cup balsamic vinegar
½ cup julienne fresh basil
Kosher salt and freshly cracked black pepper to taste

To make relish, combine all ingredients in a medium bowl.