Pressed Roasted Vegetable Sandwich
A vegetarian pressed sandwich that's perfect to make ahead for lunch, picnics or entertaining. Stuffed with roasted Mediterranean vegetables, mozzarella and pesto.
Equipment
Ingredients
- 2 Roma or plum tomatoes quartered and seeded
- 1 small eggplant (about 3-inches diameter) peeled if desired and sliced ½-inch thick
- 3 tablespoons extra virgin olive oil
- ¼-½ teaspoon crushed red pepper
- Salt
- 1 loaf ciabatta bread (I used an 8 x 5 rectangular loaf)
- ½ cup basil pesto
- 2 jarred red bell peppers drained well and sliced into wide strips
- 8 ounce (225 g) ball of fresh mozzarella sliced ¼-inch thick
Instructions
Roast the vegetables
- Preheat the oven to 425 degrees. When the oven has reached temperature, toss the tomatoes and eggplant on a medium sized baking sheet with the olive oil. Add the red pepper and salt to taste. Roast about 20 minutes, until the vegetables are tender and lightly browned.
To assemble sandwich
- 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 and 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 clean brick, a cast iron skillet, or a few can on top of the sandwich to flatten it. Let the sandwich sit for 2 hours or overnight in the refrigerator.
- Unwrap the sandwich and slice into serving pieces.
Notes
- Customize the filling of your sandwich: Try layering in thinly sliced prosciutto or other cured meat, pickled red onions, roasted zucchini or use goat cheese, provolone or feta cheese instead of mozzarella.
- If you want to skip roasting the vegetables at home, use about a cup each of prepared marinated roasted red peppers, eggplant, tomatoes or jarred caponata.
Nutrition
Calories: 450kcalCarbohydrates: 43gProtein: 17gFat: 24gSodium: 802mgFiber: 4gSugar: 4g
