Grilled Veggie Sandwiches with Cilantro Pesto |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âI first ate this sandwich while vacationing in Sedona, Arizona and fell in love with it. When I returned home, I developed this one that tastes just like the original.â âCarolyn Phenicie of Titusville, Pennsylvania Ingredients:
2/3 cup packed fresh cilantro sprigs |
1/4 cup packed fresh parsley sprigs |
2 tablespoons grated parmesan cheese |
2 garlic cloves, peeled |
2 tablespoons water |
1 tablespoon pine nuts |
1 tablespoon olive oil |
cooking spray |
2 large sweet red peppers |
4 slices eggplant (1/2 inch thick) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup shredded part-skim mozzarella cheese |
4 hard rolls, split |
Directions:
1. For pesto, place the cilantro, parsley, Parmesan cheese and garlic in a small food processor; cover and pulse until chopped. Add water and pine nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill peppers over medium heat for 10-15 minutes or until the skins blister, turning frequently.
3. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Halve and seed peppers; set aside.
4. Lightly coat eggplant on both sides with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat for 3-5 minutes on each side or until tender.
5. Top each eggplant slice with a pepper half; sprinkle with mozzarella cheese. Grill, covered, for 2-3 minutes or until cheese is melted. Spread each roll with 1 tablespoon reserved pesto; top each with an eggplant stack. Replace roll tops. Yield: 4 servings.
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