Grilled Eggplant, Tomato, Provolone, and Sun-Dried Tomato-Pesto Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You'll have leftover pesto, which is great with pasta or as a dip. Ingredients:
1/2 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
8 (1/4-inch-thick) slices eggplant (about 1 1/2 pounds) |
4 (1/2-inch-thick) slices yellow tomato (about 10 ounces) |
4 (1/2-inch-thick) slices red tomato (about 10 ounces) |
cooking spray |
8 (1 1/2-ounce) slices french bread |
1/2 cup sun-dried tomato pesto |
2 (1 1/2-ounce) slices provolone cheese, each cut in half |
1 cup gourmet salad greens |
Directions:
1. Prepare grill or broiler.
2. Combine first 4 ingredients in a small bowl. Sprinkle evenly over eggplant and tomato slices.
3. Place eggplant on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until eggplant is tender and browned. Place tomato on grill rack or broiler pan coated with cooking spray, and cook 2 minutes on each side or until tomato is done. Place bread on grill rack or broiler pan coated with cooking spray; cook 1 minute on each side or until bread is lightly toasted.
4. Spread 1 tablespoon Sun-dried Tomato Pesto on each bread slice, and place 1/2 slice of cheese on each of 4 bread slices. Arrange greens, eggplant, and tomato evenly over cheese, and top with 4 bread slices.
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