Club Sandwich with sheep cheese, grilled vegetables, and country ham

Cut the eggplant, zucchini, and tomato into thin slices.

Brush the slices of eggplant and zucchini with olive oil, season with salt and pepper. Grill them for 1 to 2 minutes on each side until nicely marked. Toast the slices of bread.

Place two slices of sheep's cheese on a slice of toasted bread, then add two slices of tomato, two slices of eggplant, three slices of zucchini, one slice of ham, and finally a few arugula leaves.

Place a slice of bread on top and repeat the same layering.

Finish this first club sandwich by placing a final slice of bread on top and pressing everything down gently.

Start over to make the 4 club sandwiches.

To finish, at the moment of serving, pierce the sandwiches with two wooden skewers, then cut them in half.