Beach | Vegetarian Club Sandwich Tomino, Grilled Vegetables and Sun-dried Tomatoes

Grill the vegetables:

- Thinly slice the eggplant, zucchini, and red onion.

- Lightly grease a grill pan with a drizzle of oil and, once hot, grill the vegetables until golden brown.

**Prepare the sauce**:

- In a blender, combine the parsley, basil, a drizzle of extra virgin olive oil, a splash of vinegar, and a little cold water (this helps preserve the color of the herbs).

- Blend until smooth.

- Season the grilled vegetables with the prepared sauce and add a garlic clove. Let marinate for at least 30 minutes.

**Prepare the club sandwiches**:

- Toast the slices of sandwich bread in a pan or on the grill until crispy.

- Spread each slice of bread with Caseificio Longo's Tomino a rotolo; its creaminess will make the sandwiches irresistible.

**Fill the sandwiches**:

- Place the marinated grilled vegetables on three of the bread slices.

- On the other three slices, arrange the sun-dried tomatoes, the thinly sliced hard-boiled eggs, and a few arugula leaves.

**Assemble the club sandwiches**:

- Stack the filled slices to form two sandwiches with three layers of bread each.

- Secure the four corners of each sandwich with toothpicks to keep them stable.

- Cut the sandwiches diagonally to create two halves for each sandwich.