Makes 8 sandwiches (8 servings)

A great party sandwich to charm the most sophisticated palates, it looks impressive served on an attractive large, round platter. For a crowd, cut the focaccia into eight wedges or into thinner pieces for appetizer servings.

For the spread

One 4-ounce can chopped ripe black olives

¼ cup tomato paste

2 tablespoons cream cheese or chèvre cheese

2 tablespoons red wine vinegar

2 teaspoons minced fresh oregano or ½ teaspoon dried oregano

2 cloves garlic, minced

¼ teaspoon freshly ground pepper

For the sandwich filling

2 tablespoons olive oil

1 tablespoon fresh lemon juice

Dash of freshly ground pepper

Dash of salt 1 eggplant (about 1 pound), peeled and cut crosswise into about twelve ½-inch-thick slices

12 stemmed large salad spinach leaves

1 large tomato, cut into ¼-inch-thick slices

For the bread

One 10-inch sun-dried tomato, onion, or rosemary focaccia, halved horizontally

To make the spread, process all of the ingredients in a food processor until nearly smooth.