Pressed Eggplant Sandwiches With Pesto

Name: Pressed Eggplant Sandwiches With Pesto
Prep time: 2 h 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: 4 sandwiches
Ingredients: 1/2 eggplant; 1 zucchini; 1 Tbsp olive oil; 1 red bell pepper; 1 large loaf ciabatta bread; 4 Tbsp pesto; 4 oz buffalo mozzarella cheese; 2 oz parmesan

User Reviews

4.7

9 reviews

Excellent

Prep Time
2 hrs 20 mins
Cook Time
20 mins
Total Time
2 hrs 40 mins
Servings
4 sandwiches
Calories
540 kcal
Course
Lunch
Cuisine
Mediterranean

Pressed Eggplant Sandwiches With Pesto

Soren Barrett

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Who knew your could make a Mediterranean pressed eggplant sandwich with a stack of books? Pesto, mozzarella, grilled eggplant, and roasted bell pepper!

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Ingredients

Servings

1/2 eggplant
1 zucchini
1 Tbsp olive oil 15 mL
1 red bell pepper
1 large loaf ciabatta bread
4 Tbsp pesto
4 oz buffalo mozzarella cheese sliced into 1/4 inch slabs
2 oz parmesan about 1/4 cup, sliced

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Instructions

Prep Veggies: Slice eggplant and zucchini lengthwise into 1/4 inch slabs. Lightly drizzle with olive oil and grill about 5 minutes, until soft and slightly charred.
Roast Pepper: Place red bell pepper directly onto grill. Cook 10 to 20 minutes, rotating often, until outside is blackened. Place pepper in a bowl, cover with plastic wrap and set aside 20 minutes. Remove skin and seeds from pepper and slice into strips.
Assemble: Slice ciabatta in half lengthwise and spread pesto onto top half. On bottom half, layer on mozzarella, eggplant, zucchini, red bell pepper slices, then parmesan. You do not have to use all of each ingredient and you may have some leftovers.
Press: Wrap sandwich tightly with plastic wrap. In an area free from breakables, set a few heavy books on top of the sandwich, and allow the sandwich to press about 2 hours. Unwrap sandwich, slice into 4 pieces, and enjoy!

Notes

Store leftovers sandwiches in fridge, but best if eaten right away as the ciabatta gets chewier with time. Got leftover veggies? Throw them into some fresh cooked pasta, stir in pesto, and sprinkle with parmesan. It's like the pressed sandwich's fraternal twin!