Pressed Picnic Sandwich with Roasted Vegetables

pressed roasted vegetable sandwich




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.



  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