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Prep time
20 minutes
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Cook time
30 minutes
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Serves
2
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 Jeanne McDowell
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Ingredients
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1/4 cup
sundried tomatoes, roughly chopped (14 g)
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1/4 cup
basil leaves (7 g)
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2 tablespoons
toasted pinenuts (15 g)
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2
cloves garlic, smashed (10 g)
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3-5 tablespoons
olive oil (45-75 g)
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salt and pepper, to taste
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1
Italian eggplant, diced
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1
summer squash, diced
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1
red bell pepper, diced
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1
red onion, diced
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1
cup mushrooms, quartered (150 g)
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4
slices fresh mozzarella cheese
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1
baguette, halved
Directions
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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!)
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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.
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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.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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