Grilled Eggplant Sandwich with Yellow Tomatoes, Mozzarella and Basil Corn Relish

Note from Cheri: This recipe and wine pairing comes to us from Chris Schlesinger of Massachusetts' restaurants The East Coast Grill and The Back Eddy. Besides being a restaurateur, Chris also is the author, with John Willoughby, of several cookbooks: The Thrill of the Grill; Salsa, Sambals, Chutneys, and Chowchows; Big Flavors of the Hot Sun; Lettuce in Your Kitchen; License to Grill; and Let the Flames Begin. 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. Click here for more of Chris's grill recipes and wine pairings.

1 eggplant (1 1/4 to 1 1/2 lbs.) sliced into 1-inch thick circles ¼ 1/4 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 bread Basil Corn Relish (click for recipe)

Makes 4 Sandwiches. 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 basil corn relish.