Eggplant Pesto Sandwich Recipe

Name: Eggplant Pesto Sandwich Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 sandwiches
Ingredients: 1 small eggplant; 2 Tbsp avocado oil; 4 slices Havarti Cheese*; 6 Tbsp pesto sauce; 2 ciabatta rolls; 1 large ripe avocado

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 sandwiches
Calories
737 kcal
Cuisine
American

Eggplant Pesto Sandwich Recipe

Tyler Espinosa

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A flavorful "meaty" vegetarian sandwich recipe with toasted bread, roasted eggplant, pesto sauce, and avocado. Flavorful and delicious!

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Ingredients

Servings

1 small eggplant sliced into 1/4-inch rounds
2 Tbsp avocado oil
4 slices Havarti Cheese*
6 Tbsp pesto sauce
2 ciabatta rolls sliced in half**
1 large ripe avocado sliced

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Instructions

Preheat oven to 375° Fahrenheit.
Slice half of the eggplant into ¼” rounds, leaving the skin on, and coat both sides of each slice with avocado oil
Place eggplant slices on a parchment-lined baking sheet and sprinkle lightly with salt. Bake the eggplant in the oven for 20 minutes, flipping the slices half-way through. If the eggplant isn't golden-brown and very soft by now, flip the slices again and bake for another 3 to 5 minutes.
While eggplant is roasting, slice the rolls in half and toast in a toasted until they reach your desired level of crisp.
Smear all slices of bread with pesto sauce, then place the a slice of cheese on each slice of bread so that all slices of bread contain both pesto sauce and cheese. Stack your desired amount of avocado and roasted eggplant to create your sandwich, and enjoy!
Note: If you want to heat up the whole sandwich until the cheese is melted, place the sandwiches on a baking sheet and stick them in the oven at 375 for 5 or so minutes, until the cheese is melted.

Notes

*Use your favorite cheese for this sandwich! Aged white cheddar or gouda are amazing too!
**Use your favorite bread or roll for this sandwich. Gluten-free sliced bread or homemade bread works great!