Name: Pressed Eggplant and Zucchini Sandwich with Roasted Red Pepper and Prosciutto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 1/2 Eggplant; 1 Zucchini; 1 Red Bell Pepper; 1 loaf Ciabatta Bread; 1 tablespoon Olive Oil; 4 tablespoon Basil Pesto; 4 ounce Buffalo Mozzarella Ball; 2 slice Prosciutto; 2 ounce Parmesan Cheese

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Introduction

The pressed eggplant sandwich is a delightful combination of grilled vegetables, creamy mozzarella, and savory prosciutto layered inside crusty ciabatta bread. Pressing the sandwich melds the flavors beautifully, creating a perfect, hearty meal for any time of day.

The image shows a sandwich cut in half and stacked on a wooden board. Each half has a soft, light brown bread with a slightly crusty outside. Inside, there are multiple layers: a thick white creamy spread at the bottom, followed by green pesto-like sauce with a chunky texture, then grilled vegetables including zucchini and red peppers, and some melted cheese along with a dark spread or sauce near the crust. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf Ciabatta Bread
1 tablespoon Olive Oil
1/2 Eggplant
1 Zucchini
1 Red Bell Pepper
4 tablespoons Basil Pesto
4 ounces Buffalo Mozzarella Ball
2 slices Prosciutto
2 ounces Parmesan Cheese

Instructions

Step 1: Slice the eggplant and zucchini lengthwise into 1/4-inch slabs. Lightly drizzle with olive oil and grill for about 5 minutes, until soft and slightly charred.
Step 2: Place the red bell pepper directly on the grill. Cook for 10 to 20 minutes, turning often, until the outside is blackened.
Step 3: Place the grilled pepper in a bowl and cover with plastic wrap. Let it sit for 20 minutes, then remove the skin and seeds, slicing the pepper into strips.
Step 4: Slice the ciabatta bread in half lengthwise and spread the basil pesto evenly over the top half.
Step 5: On the bottom half, layer the buffalo mozzarella, grilled eggplant, zucchini, red bell pepper strips, prosciutto slices, and Parmesan cheese. You can adjust the amounts based on your preference.
Step 6: Wrap the sandwich tightly in plastic wrap. Place it on a flat surface free of breakables, set a few heavy books on top, and press the sandwich for about 2 hours.
Step 7: Unwrap the sandwich, slice it into four pieces, and serve immediately. Enjoy!

Tips & Variations

For extra flavor, try adding a splash of balsamic vinegar to the grilled vegetables before assembling the sandwich.
Swap prosciutto for roasted turkey or grilled chicken for a different protein option.
If you don’t have a grill, you can roast the vegetables in the oven at 425°F (220°C) until tender and slightly charred.

Storage

Store any leftover sandwich wrapped tightly in the refrigerator for up to 24 hours. Reheat gently in a skillet or sandwich press to maintain the texture and warmth without sogginess.

How to Serve

The image shows a sandwich cut in half, with each half placed on a light wooden board, set against a white marbled background. The outer layer is a golden-brown, crusty bread with a soft inside. The first inner layer is a creamy white spread, followed by a layer of green pesto or herb sauce. Above this is a mix of roasted red and green vegetables, possibly peppers and zucchini, with a slightly charred texture. The sandwich looks fresh and soft inside but with a firm crust outside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich vegetarian?

Yes, simply omit the prosciutto and consider adding extra mozzarella or a flavorful grilled mushroom to keep it hearty.

How do I prevent the sandwich from getting soggy?

Pressing the sandwich helps the ingredients meld and reduces excess moisture. Also, make sure to let the grilled vegetables cool slightly before assembling and avoid adding too much pesto or wet ingredients.