Grilled Open-Faced Vegetable, Pesto, and Mozzarella Sandwich

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 1/4 roasted red bell pepper, from deli
  • 1/4 roasted yellow bell pepper, from deli
  • 1/4 -inch thick slices roasted eggplant, from deli
  • Olive oil, for brushing bread
  • 1 (4 to 5 inch-long) piece Italian bread, halved horizontally with serrated knife
  • 2 tablespoons pesto, recipe follows
  • 1/4 cup diced mozzarella cheese
  • 2 teaspoons finely shredded fresh basil leaves, for garnish
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


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