It is absolutely a good idea to run a sandwich food cart business. In the last few years, sandwiches have undergone a startling resurgence in popularity. As an alternative to increasingly expensive restaurant meals, I must have eaten 150 or so in 2013. I can’t resist the tempting flavor of these sandwiches, but who can? With the increase in meal price, two different flavors sandwich and a cup of milk can be a good choice for a meal in a busy workday. More and more white collars choose to eat road food at a mobile food cart because it is both quick and cheap. The most important reason is that road food has its own features. As a popular snack, the sandwich has no doubt to enjoy high praise and popularity.

Which kind of sandwich do you like, hot pork shoulder sandwich, fried chicken sandwich, beef brisket sandwich, mini pastrami sandwiches or tuna sandwich with raw onions? Now follow me to learn an easy eggplant with peppers and beans sandwich:
Serves 4 Hands-On Time: 15m Total Time: 30m

Ingredients

1 eggplant, cut into 1/4 inch slices
1/4 cup plus 1 tablespoon olive oil
1/2 teaspoon cayenne pepper
kosher salt and black pepper
1 cup cannellini beans, rinsed
1 clove garlic, chopped
1 tablespoon tahini
1 tablespoon fresh lemon juice
1/2 cup sliced roasted red peppers
romaine leaves
8 slices focaccia, halved

Directions

1. Heat oven to 400° F. Place the eggplant on 2 rimmed baking sheets and brush with 1/4 cup of the oil. Season with the cayenne and 1/4 teaspoon salt and bake, turning once, until tender, 20 to 25 minutes. Let cool.
2. Meanwhile, mash the beans, garlic, tahini, lemon juice, the remaining tablespoon of oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
3. Divide the mashed beans, eggplant, red peppers, and romaine leaves among the bread.