In a small saucepan, heat up the milk until warm.

In a medium sized pan (over medium heat), melt the butter.

Add in the flour. Mix with a whisk until well incorporated.

Slowly pour in the milk, while whisking continuously.

Keep whisking until there are no more clumps in the mixture (a few minutes).

Add in the grated pecorino and whisk once more until fully incorporated. There is no need to add salt since the pecorino is already salty. Set aside.

Cook the onions - in a small pan, heat up 2 tbsp of the olive oil. Add in the onions. Add salt and pepper.

Cook until golden and fragrant. Set aside.

To a food processor, add the artichokes, cooked onions, parsley, garlic clove, 1 tbsp olive oil, red wine vinegar and salt and pepper.

Process in the food processor until well combined and the spread has a creamy consistency. Set aside.

To a pan, add 1.5 tbsp olive oil and let it heat up.

Add the chili flakes, then the diced eggplant. Add salt and pepper.

Cook the eggplant for 15-20 minutes. Set aside.

Cut a piece of schiacciata, or whichever bread you are using. Slice the schiacciata lengthwise to form two pieces of bread that you can add the ingredients to.

Spread ¼ cup of the pecorino cream on the base of the sandwich.

Spread ¼ cup of the artichoke spread on top of the pecorino cream.

Add the salami slices on top of the artichoke cream.

Top the salami with 1.3 cup of eggplants.

Place the other piece of bread on top to form a sandwich. Serve and enjoy!