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Open-Faced Grilled Vegetable Sandwich With Fresh Mozzarella and Pesto Vinaigrette

Servings:
For 6 sandwiches Servings
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Ingredients

  • 1 loaf country style bread
  • 1 loaf eggplant
  • 2 loaf red bell peppers
  • 1 loaf zucchini
  • 2 loaf portobello mushrooms
  • 1 loaf red onion
  • 1 loaf olive oil
  • 1 loaf salt and pepper
  • 1 pound mozzarella
For the pesto vinaigrette
  • 1 loaf country style bread
  • 1 loaf eggplant
  • 2 loaf red bell peppers
  • 1 loaf zucchini
  • 2 loaf portobello mushrooms
  • 1 loaf red onion
  • 1 loaf olive oil
  • 1 loaf salt and pepper
  • 1 pound mozzarella
  • 2 cup basil leaves
  • 2 tablespoon pine nuts
  • 2 clove garlic
  • 2 clove salt
  • 3/4 cup extra virgin olive oil
  • 1/2 cup parmesan cheese
  • 2 tablespoon lemon juice
  • 2 tablespoon salt and pepper

Preparation

Baking Directions:

Lightly brush all vegetables with olive oil, season with salt and pepper and grill over medium-high heat until tender.

  For the pesto vinaigrettePlace basil leaves, pine nuts and garlic in food processor.

  Add a small pinch of salt and grind to a paste.

  With machine running, slowly add the oil.

  Transfer sauce to a bowl and stir in the cheese and the lemon juice by hand.

  Correct seasoning.

To assemble sandwichesSpread each side of ciabatta or slice of bread with a little pesto vinaigrette.

  Layer on the grilled vegetables, top with sliced mozzarella, and garnish with more pesto vinaigrette.

  Serve open-faced.