Description
This pressed eggplant sandwich features grilled vegetables, creamy buffalo mozzarella, savory prosciutto, and rich Parmesan cheese, all layered inside crusty ciabatta bread spread with flavorful basil pesto. The sandwich is pressed to meld the ingredients together, creating a delicious and satisfying Italian-inspired meal perfect for lunch or a light dinner.
Ingredients
Scale
Vegetables
- 1/2 Eggplant
- 1 Zucchini
- 1 Red Bell Pepper
Other
- 1 loaf Ciabatta Bread
- 1 tablespoon Olive Oil
- 4 tablespoon Basil Pesto
- 4 ounce Buffalo Mozzarella Ball
- 2 slice Prosciutto
- 2 ounce Parmesan Cheese
Instructions
- Grill the Vegetables: Slice the eggplant and zucchini lengthwise into 1/4-inch slabs. Lightly drizzle them with olive oil, then grill for about 5 minutes until they’re soft and have a slight char.
- Char the Red Bell Pepper: Place the whole red bell pepper directly on the grill and cook for 10-20 minutes, rotating often until the outside is blackened.
- Peel and Slice the Pepper: Cover the charred pepper with plastic wrap in a bowl and let it sit for 20 minutes to steam. Then, peel off the skin, remove the seeds, and slice the pepper into strips.
- Prepare the Bread: Slice the ciabatta loaf in half lengthwise. Spread the basil pesto evenly onto the top half of the bread.
- Assemble the Sandwich: On the bottom half of the bread, layer buffalo mozzarella, grilled eggplant, grilled zucchini, sliced red bell pepper, prosciutto slices, and parmesan cheese. You may adjust the amounts and save any extra ingredients.
- Press the Sandwich: Wrap the assembled sandwich tightly with plastic wrap. Place it in a safe area and press it under a few heavy books for about 2 hours to compress and meld the flavors.
- Serve: Unwrap the sandwich, slice it into 4 pieces, and enjoy your pressed eggplant sandwich!
Notes
- Use fresh basil pesto for the best flavor or homemade if available.
- Pressing the sandwich helps to meld the flavors and compress the ingredients for a more cohesive texture.
- Leftover grilled vegetables can be stored in the refrigerator for up to 2 days.
- This sandwich is best served fresh after pressing but can be refrigerated and gently reheated.
- Feel free to substitute prosciutto with a vegetarian alternative if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
Keywords: Pressed Eggplant Sandwich, Grilled Vegetable Sandwich, Italian Sandwich, Ciabatta Sandwich, Basil Pesto Sandwich
