STACKED HAM SANDWICH

In a ziplock bag combine eggplant, ½ cup soy sauce (120mL), mirin, rice vinegar, ¼ cup sugar (60mL), garlic powder, and ginger powder. Let it marinate for 30 minutes. Place a grill pan over medium-high heat. Cook the eggplant until each side has crisped up, about 4-6 minutes per side. Set aside.

Meanwhile, in a bowl combine ½ cup soy sauce (120mL), 1 tbsp sugar (12.5g), salt, and pepper.Toss the shrimp in and marinate for 30 minutes. Heat a pan over medium-high heat with 1 tbsp butter. Cook the shrimp until it turns pink, 2-3 minutes. Set aside.

It is time to work on building the four different sandwich layers.To make the bottom layer use 2 slices of multigrain bread. Add ½ avocado, the eggplant and roasted red pepper. Top with balsamic vinegar and lettuce.

For the second sandwich, grab 2 slices of white bread. Add Japanese mayo, lettuce, ham, and prosciutto. Add another piece of lettuce and the cheddar cheese.

The third sandwich uses 2 slices of multigrain bread. Add Japanese mayo and the turkey. Top with lettuce, salami, and sprouts.

For the last sandwich grab the last 2 slices of white bread. Add Japanese mayo, tomato, and lettuce. Top with shrimp and ½ avocado.

Setting up the sandwich can be a bit tricky. I would recommend using bamboo sticks to have each of the sandwiches piled on one another. Top with olive.