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.
Ingredients:
Pesto
-2 cups packed fresh basil leaves
Recipe from Family Style Food.
Ingredients:
Pesto
-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
-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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