1/2 cup mayonnaise
4 cloves garlic, smashed to a paste
Kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh basil
2 tablespoons red wine vinegar
1 tablespoon canola oil
8 jarred piquillo peppers, patted dry and thinly sliced
Kosher salt and freshly ground black pepper
1 medium eggplant, sliced crosswise into 1/4-inch-thick slices
Canola oil, for brushing
Kosher salt and freshly ground black pepper
4 ciabatta rolls, sliced in half lengthwise
Canola oil, for brushing
Kosher salt and freshly ground black pepper
8 ounces fresh mozzarella, thinly sliced
1 cup baby arugula
1/2 cup fresh basil leaves
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