Jon Hamm Eggplant Sandwich

In celebration of Jon Hamm’s large eggplant (yes, I went there), I thought it be fun to make a delicious eggplant sandwich. I know what you’re thinking… “why not a ham sandwich?” well this is a plant-based sandwich that I promise tastes even better. This sandwich is easy-to-make and is great for a quick lunch or picnic on a sunny day!

Why you’ll love this ham sandwich:

• Easy: Prep this in 5-minutes and have it on the table in 15
• Versatile: Swap out any of the veggies, add different sauces, you can even use other roasted veggies vs. eggplant
• Great for Summer: This recipe is awesome for a summer lunch or picnic

Ingredients:

Eggplant: Eggplants are loaded with antioxidants like vitamins A and C that help protect your cells from damage. It’s also so damn tasty on sandwiches, roasted, on the BBQ, etc.

Cheese & Aioli: To make this sandwich vegan, swap out the provolone cheese for your favorite vegan substitute and opt for vegan mayo instead of aioli.

How to make an eggplant sandwich:

1. Cook the eggplant slices in a large pan with oil, frequently flipping, until golden and slightly charred. Set aside.
2. Next, toast the sourdough bread slices in a hot, large pan with oil.
3. To assemble the Jon Ham sandwich, spread garlic aioli on each piece of toasted sourdough.
4. Add the provolone cheese to one slice- melt with a torch, in the microwave OR back in the pan with a lid for a couple of minutes.
5. Assemble the remaining ingredients in the order above.
6. Enjoy you Jon Hamm Eggplant Sandwich at any time of day! SO delicious!

Expert Tips & FAQ:

Bread: Use any other bread of your choice or gluten free bread.

Aioli: If you couldn’t find any aioli, add garlic and black pepper to your favorite mayonnaise. OR make homemade aioli!

Eggplant: You can even grill the sliced eggplants to add more delicious flavor!

How do I make this vegan? Swap anything for your favorite dairy-free substitutes.

Preparation & Storage: Prepare all of the ingredients ahead of time for easy assembly! Store the sandwich in the fridge for 1 day! Fresh sandwiches are always best!

Other recipes you’ll love:

• Taco Stuffed Avocado
• One Pot Mac and Cheese
• Jennifer Aniston Salad

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Jon Hamm Eggplant Sandwich

5 from 3 votes

This easy, delicious sandwich is my spin on a John Ham Sandwich, however, I've made it plant-based and used eggplant instead.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Lunch, Budget friendly, 30 minute meals

Cuisine Vegetarian

Servings 1 sandwich

Calories 557 kcal

Ingredients

  

1x2x3x

• 2 large slices of sourdough bread
• 2 tbsp. garlic aioli
• 4 slices provolone cheese
• ½ large eggplant sliced
• 2 to matoes on the vine sliced
• 1 cup romaine lettuce shredded
• 2 tbsp. pickled Fresno chilies

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Instructions

 

• Cook the eggplant slices in a large pan with oil, frequently flipping, until golden and slightly charred. Set aside.
• Next, toast the sourdough bread slices in a hot, large pan with oil.
• To assemble the Jon Ham sandwich, spread garlic aioli on each piece of toasted sourdough.
• Add the provolone cheese to one slice- melt with a torch, in the microwave OR back in the pan with a lid for a couple of minutes.
• Assemble the remaining ingredients in the order above.

Enjoy you Jon Hamm Eggplant Sandwich at any time of day! SO delicious!! WOW!

Video

Notes

Use any other bread of your choice or gluten free bread.

If you couldn’t find any aioli, add garlic and black pepper to your favourite mayonnaise. OR make homemade aioli!

You can even grill the sliced eggplants to add more delicious flavour!

Swap anything for your favorite dairy-free substitutes.

Be creative and add any extra ingredients you wish!

Prepare all of the ingredients ahead of time for easy assembly! Store the sandwich in the fridge for 1 day! Fresh sandwiches are always best!

Nutrition

Serving: 1 | Calories: 557kcal | Carbohydrates: 35.9g | Protein: 36g | Fat: 31.3g | Saturated Fat: 19.4g | Polyunsaturated Fat: 1.5g | Cholesterol: 77.3mg | Sodium: 1173.6mg | Fiber: 5.5g | Sugar: 10.5g

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