Sprouted Rye Veggie Sandwich

What You'll Need:

• 4 slices of Stonemill Bakehouse Sprouted Rye & 12 Grains
• 1 medium eggplant, sliced
• 1 tablespoon of coconut oil
• 1⁄4 cup mayonnaise
• 2 cloves garlic, minced
• 1 tomato, sliced
• 1⁄2 cup feta cheese, crumbled
• 1⁄4 cup basil leaves, chopped

What You'll Need To Do:

• Preheat your oven’s broiler.
• Brush the eggplant slices with coconut oil and place them on a baking sheet.
• Place the pan in the oven. Cook until warm and toasted, around 10 minutes.
• Stir the mayonnaise and garlic together in a cup.
• Toast the Sprouted Rye & 12 Grains bread slices. Once toasted, spread the garlic mayo on to the bread slices.
• Place the eggplant slices, tomato, feta cheese and basil leaves between the bread slices.
• Slice in half, choose the better looking one and enjoy.