Pressed Mediterranean Vegetable Sandwich VegRecipes

Pressed Mediterranean Vegetable Sandwich

An easy, make ahead pressed vegetable sandwich.

Ingredients

• One loaf of ciabatta bread
• 6 oz black olive tapenade
• 10-12 ounces of fresh mozzarella, sliced into 8-10 slices
• 1 large or 2 medium eggplant
• 6-7 oz roasted red bell pepper
• 12-15 fresh large basil leaves (or to taste)
• Olive Oil
• Salt and Pepper

Roast Eggplant

• Preheat oven to 400'
• Slice eggplant, 1/2" think
• Place eggplant on baking sheet lined with parchment paper, brush with olive oil and sprinkle with salt and pepper
• Roast for 25-30 minutes

To Assemble Sandwiches

• Slice ciabatta bread horizontally and lay open
• Layer eggplant, roasted pepper, basil and mozzarella on one side of bread
• Spread tapenande over all
• Drizzle with Olive Oil, Salt and Pepper
• Place top of bread back on loaf.
• Wrap with plastic wrap.
• Place on tray and put another tray on top.
• Place a heavy item (think cast iron skillet) on top of tray to compress and refrigerate for up to 24 hours.
• Remove from refrigerator and slice before serving.

Notes I find an electric knife makes cutting the slices so very easy.

Pics, video and printable recipe available at: Nourish and Nestle

Submitted July 29, 2016 at 09:08PM by NourishandNestle http://ift.tt/2afiOXd VegRecipes