Pressed Roasted Vegetable Sandwich

This is the second time that we've made a pressed vegetable sandwich. This one had excellent flavor and wasn't too difficult to put together.

Recipe from Family Style Food.

-2 cups packed fresh basil leaves
-1/3 cup pine nuts, toasted
-¼ cup grated Parmesan cheese
-1 small garlic clove, sliced thin
-½ teaspoon kosher salt
-Extra virgin olive oil

-2 Roma or plum tomatoes, quartered and seeded
-1 small eggplant, sliced into 1/2-inch thick circles
-1 loaf ciabatta (I used an 8 x 5 rectangular loaf)
-1 yellow or orange bell pepper, roasted, peeled and sliced into wide strips
-8 ounce ball of fresh mozzarella, sliced ¼-inch thick
-Freshly ground black pepper

To make the pesto, combine all ingredients in a blender. If you have leftovers, you can freeze the pesto in an ice cube tray and store the frozen pesto cubes in a ziplock bag in your freezer. Just take out what you need and defrost next time you need pesto.
On a foil lined, greased cookie sheet.
Roast all of the vegetables at 425 for 20 minutes. 

To build the sandwiches, spread pesto on one side.
Layer the slices of fresh mozzarella and roasted vegetables.

Put the halves together.

Wrap the sandwiches tightly in plastic wrap.

Press with heavy objects.
I used my case books, bricks also work well.

An hour later enjoy your pressed sandwiches! 

I thought these sandwiches had good flavor, the pesto went really well with the fresh mozzarella and the roasting the vegetables helped to bring out their flavor. J. and I both enjoyed these sandwiches served with some soup. 


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