Total:
40 min
Active:
20 min
Yield:
1 serving
Level:
Easy

Ingredients

Directions

To make the sandwich: Prepare grill.

Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread cut sides of bread with 2 tablespoons pesto and layer peppers, eggplants, and mozzarella between them. Grill sandwich, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwich may be broiled.) Sprinkle each sandwich with basil and cut in 1/2.

For the pesto:

1 cup packed fresh basil leaves

3 tablespoons pine nuts or chopped walnuts, toasted lightly and cooled

1 large garlic clove, chopped

3 tablespoons freshly grated Parmesan

1/3 cup olive oil

To make the pesto: In a blender or small food processor blend together all ingredients with salt and pepper, to taste, until smooth. Pesto keeps, covered and chilled, up to 1 week.

Yield: about 2/3 cup

IDEAS YOU'LL LOVE

Grilled Swordfish with Pesto

Recipe courtesy of Michele Urvater

Pesto

Recipe courtesy of Ina Garten

Basil Pesto

Recipe courtesy of Food Network Kitchen

Grilled Cheese Sandwiches

Recipe courtesy of Food Network Kitchen

Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish

Recipe courtesy of Jeff Mauro

Easy Chicken Curry with Vegetables

Recipe courtesy of Melissa d'Arabian

Grilled Meatloaf Sandwiches

Recipe courtesy of Nancy Fuller

Grilled Lobster

Recipe courtesy of Chris Fischer

Roasted Vegetable Soup

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking