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Pressed Picnic Sandwich with Roasted Vegetables

pressed roasted vegetable sandwich

Prep

Cook

Total

Yield 6 servings

Mix up the filling of this sandwich - try thinly sliced prosciutto, red onion, roasted zucchini or use goat cheese instead of mozzarella.

Ingredients

Instructions

  1. To make the pesto, put the basil, pine nuts, cheese, garlic and salt in a food processor; pulse until finely chopped. Slowly add 1/3 cup olive oil while the machine is running; scrape down the bowl and add 1 or 2 tablespoons more oil if needed, until pesto is creamy and blended.
  2. Place a large rimmed baking sheet on middle oven rack and heat to 425 degrees. When the oven has reached temperature, remove the hot baking sheet and pour ¼ cup olive oil over the bottom. Arrange the tomatoes and eggplant on the sheet; sprinkle with salt to taste and roast 20 minutes, until browned.
  3. Slice the ciabatta in half horizontally and tear out some of the excess dough; divide the pesto onto both halves of the ciabatta and spread evenly over the bread. Layer the bottom half with the bell peppers, tomatoes, eggplant and mozzarella; grind black pepper over to taste. Close the sandwich and press down firmly.
  4. Wrap sandwich tightly in plastic wrap and place in the refrigerator. Put a brick (or a cast iron skillet weighed down with a few cans) on top of the sandwich to flatten for about 2 hours or overnight.
  5. Unwrap the sandwich and slice into serving pieces.

Courses sandwich

Cuisine vegetarian/italian

Recipe by Familystyle Food at https://familystylefood.com/pressed-roasted-vegetable-sandwich/