Grilled Open-Faced Pesto, Vegetable and Mozzarella Sandwich
Ingredients
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¼ Roasted Red Bell Pepper
¼ Roasted Yellow Bell Pepper
¼-inch thick slices Roasted Eggplant
Olive Oil, for brushing bread
1 five-inch long piece Italian Bread, halved horizontally
2 tablespoons Basil Pesto
¼ cup diced mozzarella cheese
2 tsps finely shredded fresh basil leaves for garnish
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Directions
Heat grill. Lightly brush both sides of bread with oil and grill, cut sides down for about 2 minutes. Spread cut sides of bread with 2 tbs Basil Pesto and layer peppers, eggplants and mozzarella between them. Grill sandwich, covered, until cheese is melted. (Sandwich could be broiled once assembled, instead of grilled). Sprinkle each sandwich with fresh basil and cut in half.
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