Two nights ago when it was so hot that the idea of cooking anything was about as appealing as stepping into a sauna, we decided to grab some sandwiches at Togo’s.

We asked for whole wheat bread. They were all out. We asked for onion bread. They were all out. We asked for provolone cheese. They were all out. We asked if they could please just make us a sandwich. They did.

As we sat at home eating our pretty much tasteless white-bread sandwiches that cost $13 (for two), I realized why I cook – it’s because I just can’t make myself settle for bad food.

The next night, I made my own sandwich. It cost less than half as much money and delivered so much more flavor. I had to plug in the grill, roast a red pepper, and run to the garden for some basil to make pesto spread, but it was worth the trouble.

Still, I made the sandwich in less time than it took to drive to Togo’s, wait in line, and wait the 12 minutes it took our sandwich maker to prepare and bag our sandwiches.

My Sandwich

1 Japanese eggplant

2 tablespoons olive oil

1 teaspoon kosher salt

1 clove garlic, crushed

1 red bell pepper, roasted, peeled and sliced

1/2 of a red onion, sliced and caramelized in 1/2 teaspoon olive oil

2 sourdough rolls

3 tablespoons pesto

1. Plug in panini grill. Slice the eggplant lengthwise. Crush garlic clove into a bowl and add salt and olive oil. Stir. Toast or heat bun if desired.

 2. Using a spoon or brush, coat both sides of each slice of eggplant with garlic oil and place on the hot panini grill. Close the grill and cook until the slices are nicely browned. If the eggplant isn’t quite cooked through, unplug the grill and let it remain closed until you are ready to assemble your sandwich.

3. Slice rolls in half and dress with pesto. Layer peppers, eggplant and onions onto the bread and serve.

Note: To save calories, use fresh basil instead of pesto.

Which sandwich would you choose?