5.0 from 6 votes
Italian Toasted Veggie Sandwich
A deliciously hot pressed Italian style toasted vegetarian sandwich filled with freshly made pesto, spinach, roasted eggplant, mozzarella and sundried tomatoes. Perfect for a lazy weekend brunch, or a casual lunch for guests!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 2 large sandwiches
Calories: 1109 kcal
Course:
Lunch
Cuisine:
Italian
Ingredients
For the homemade pesto (or use a good quality store-bought pesto)
- 1 bunch basil leaves
- ¼ cup nuts (a handful or about an ounce) Any: peanuts, almonds, hazelnuts, pistachios, or a mixture
- ¼ cup Parmesan Cheese grated (a handful or about an ounce)
- 1 clove garlic (small)
- ¼ cup olive oil approximately (you may want to add a little more)
For the rest of the sandwich
- ½ eggplant cut into 1/2-cm thick (approx) slices lengthwise (for nice big slices)
- 3 tablespoons olive oil for brushing the eggplant slices, and for the outside of the sandwiches, just before cooking
- ⅔ loaf focaccia or ciabatta or Turkish bread, or any other flat-ish Italian bread (I just slice the loaf into 3, then slice 2 of the pieces in half crosswise)
- 2 handfuls fresh spinach
- 7 ounces mozzarella cheese either cut small balls of mozzarella cheese in half, or slice a big ball of mozzarella. Alternatively just use grated pizza mozzarella or another cheese!
- ¼ cup sundried tomatoes (about 2 ounces) from a jar, in oil
Instructions
- First, pre-heat the oven to 350F/180C and line a large baking tray with baking paper. Brush both sides of your eggplant/aubergine slices with olive oil and roast for around 25 minutes or until soft and golden.
- While your eggplant/aubergine slices are roasting, make the pesto. Put the basil, nuts, parmesan and garlic in a food processor and pulse until a chunky mixture forms. With the motor running, add the olive oil a little at a time until you have the consistency of a pesto. Add a little more oil if necessary. Set aside.
- Slice your pieces of bread in half crosswise, then spread each half with a generous amount of pesto. Top with the spinach (a handful on each sandwich), folded eggplant/aubergine slices (around 3 on each sandwich), mozzarella and sundried tomatoes.
- Preheat a sandwich press or frying pan. Top the sandwich with the other half of the bread, then brush both the top and bottom lightly with a little olive oil. Cook for a few minutes until hot, melting and crisp.
Cup of Yum
Notes
- Credit: Inspired by a vegetarian sandwich I had at the Cafe Bella Rosa, Perth, Australia
- What bread to use: Use your favourite Italian style bread. Mine is focaccia, but you can use ciabatta, Turkish bread or slices of any fresh crusty bread you like.
- How to cut the eggplant/aubergine: Cut roughly 1/2 cm slices lengthwise. It doesn't matter if they're not all exactly the same - you'll have some crispier bits where the eggplant is thinner, which I really like.
- Pesto: I think it's worth spending a few minutes making your own pesto. Make extra for a quick pesto pasta another time! Otherwise find a good quality ready made pesto that's preferably made with olive oil.
- How long to cook it for: Just cook it for as long as it takes for the outsides of the bread to crisp/brown a little, for the cheese to melt and for the spinach to wilt.
- Substitutions/Variations: This is a very adaptable sandwich. Make it vegan by skipping the cheese and replacing with hummus and/or avocado slices. Vary the cheese by using ricotta, grilled or fried halloumi, feta, goat's cheese, or even plain old cheddar! Add any jarred antipasto e.g. artichokes instead of as well as the sundried tomatoes. No sundried tomatoes? Just use fresh.
Nutrition Information
Calories
1109kcal
(55%)
Carbohydrates
52g
(17%)
Protein
39g
(78%)
Fat
86g
(132%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
8g
Monounsaturated Fat
48g
Cholesterol
87mg
(29%)
Sodium
1210mg
(50%)
Potassium
1102mg
(31%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
3741IU
(75%)
Vitamin C
17mg
(19%)
Calcium
720mg
(72%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2large sandwiches
Amount Per Serving
Calories 1109
% Daily Value*
| Calories | 1109kcal | 55% |
| Carbohydrates | 52g | 17% |
| Protein | 39g | 78% |
| Fat | 86g | 132% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 48g | 240% |
| Cholesterol | 87mg | 29% |
| Sodium | 1210mg | 50% |
| Potassium | 1102mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 3741IU | 75% |
| Vitamin C | 17mg | 19% |
| Calcium | 720mg | 72% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.