Toss eggplant slices with a little olive oil and kosher salt and roast in a 450-degree oven until softened, about 10 minutes.

Using tongs, hold red pepper over gas flame or under broiler, turning slowly so that all sides are blackened and skin blisters. Place in a paper bag until skin is easy to remove. Slice pepper into strips.

Slice two pieces of baguette lengthwise and spread Jimtown's Artichoke, Olive and Caper Spread on them.

Layer eggplant and red pepper on baguette halves, topping with cheese and lettuce.

Makes 2 sandwiches.