Mediterranean Vegetable Sandwich with Sundried Tomato Pesto and Fresh Mozzarella

By • June 21, 2011 2 Comments

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Author Notes: A fresh, tasty sandwich. Use any combination of veggies you like/are in season at the moment. Sometimes I'll make them the day before, then press them in the panini press for dinner, and take the cold sandwich to go for lunch.Erin McDowell


Serves 2

  • 1/4 cup sundried tomatoes, roughly chopped
  • 1/4 cup basil leaves
  • 2 tablespoons toasted pinenuts
  • 2 cloves garlic, smashed
  • 3-5 tablespoons olive oil
  • salt and pepper, to taste
  • 1 Italian eggplant, diced
  • 1 summer squash, diced
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 1 cup mushrooms, quartered
  • 4 slices fresh mozzarella cheese
  • 1 baguette, halved
  1. In a food processor or blender, process the tomatoes, basil, pinenuts, and garlic to make a coarse paste. Slowly add olive oil in a stream, mixing until the mixture is well combined. Season with salt and pepper. (Alternately, you can chop all the ingredients finely and mix in the oil by hand, which makes a chunkier but equally delicious pesto!)
  2. Toss the prepped veggies (just roughly chop them into pieces of roughly the same size) in the pesto. Spread the mixture onto a baking sheet, and roast in a 350 degree oven until the veggies are tender, about 15 minutes. This can be done ahead and then held in the fridge til picnic time.
  3. Remove the veggies from the oven. Place the mozzarella on one half of the baguette, and a few spoonfuls of the veggies on the other. Press together and wrap to go.

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