Ingredients

The sandwich

3 eggplants
2 zucchini
2 yellow squash
4 tomatoes, sliced 1/4-inch thick
2 pound fresh mozzarella, sliced 1/4-inch thick
1 bunch red oak leaf lettuce, cleaned and patted dry

4 bunch italian hero loaves cut in half lengthwise
4 tablespoon fresh basil, chopped
1/2 cup extra virgin olive oil
4 tablespoon toasted pine nuts
4 tablespoon italian heroes

Basil pesto

3 eggplants
2 zucchini
2 yellow squash
4 tomatoes, sliced 1/4-inch thick
2 pound fresh mozzarella, sliced 1/4-inch thick
1 bunch red oak leaf lettuce, cleaned and patted dry
4 bunch italian hero loaves cut in half lengthwise
4 tablespoon fresh basil, chopped

1/2 cup extra virgin olive oil
4 tablespoon toasted pine nuts
4 tablespoon italian heroes
1/2 cup extra virgin olive oil
2 cup garlic cloves, crushed
5 1/2 cup basil leaves
1/2 cup grated parmesan cheese

Preparation

Baking Directions:

To prepare the vegetables: Cut eggplant into ¼-inch-thick slices, dip in egg wash, flour and seasoned Italian bread crumbs.

In a sauté pan add the olive oil and eggplant, and cook over low to medium heat until golden brown.

Set aside on paper towels to remove excess oil.

Slice the zucchini and yellow squash, season with salt and pepper, brush with olive oil, and grill or broil on both sides for 2 minutes, then set aside.

To prepare the basil pesto: Blend olive oil and garlic until smooth in an electric blender.

Add basil leaves and Parmesan cheese, season with salt and pepper, and puree basil until smooth.

To assemble sandwich: Layer one side of each hero with slices of eggplant, zucchini, yellow squash, tomato, fresh mozzarella, and lettuce.

Drizzle with basil pesto, sprinkle with toasted pine nuts, close the sandwich, and serve.

Recipe Tags

American Summer Sandwiches