Pressed Veggie Sandwich
Laura Edgar
ingredients
- 1 small eggplant
- 1 small zucchini
- 1 small yellow squash
- 2 roasted red peppers
- 3 tablespoons olive oil (divided)
- 1 loaf ciabatta bread, halved
- 1/3 cup pesto
- 1/3 cup olive tapenade
- 1 8 ounce package fresh mozzarella, drained and sliced
- 2 tablespoons balsamic vinegar
directions
- 1
Cut eggplant, zucchini, and squash lengthwise into 1/4 inch thick pieces. Brush with olive oil and grill 3 to 4 minutes per side or until charred and softened.
- 2
Hollow the inside of the bread to make room for the vegetables. Spread pesto on one side of bread and tapenade on the other. Layer vegetables and mozzarella cheese on bread. Drizzle with olive oil and balsamic vinegar, and add salt and pepper to taste.
- 3
Press sandwich together and wrap tightly in plastic wrap. Place on baking sheet and weigh down with a heavy skillet. Refrigerate for at least 2 hours, then serve.
Source: Vegetarian Times
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