Mix up the filling of this sandwich - try thinly sliced prosciutto, red onion, roasted zucchini or use goat cheese instead of mozzarella.
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 (about 3 inches diameter) 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, 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.
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.
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.
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.
Unwrap the sandwich and slice into serving pieces.
Recipe by Familystyle Food at https://familystylefood.com/pressed-roasted-vegetable-sandwich/