Open Faced Grilled Pesto Vegetable Sandwich
by VIRU
Added to 5 cookbooks
This recipe has been viewed 12924 times
peppers can also be cooked on a gas flame. by piercing a skewer through it and holding it above the gas flame, while constantly rotating them.pesto keeps, covered and chilled, up to 1 week. makes about 2/3 cup. and can be prepared ahead of time.
Method- Lightly brush bell peppers and eggplants with oil.
- Grill on an oiled rack set about four inches over glowing coals, for about 4 minutes on each side, or until cooked through.
- Cut peppers into strips.
- Lightly brush cut sides of bread with oil and grill.
- Cut sides down, for about 2 minutes, or until golden. 6. Spread each piece of bread with 4 tablsp. Pesto and divide peppers, eggplants, and mozzarella between them.
- Grill sandwiches, covered, just until cheese is melted. (alternatively, vegetables and assembled sandwiches may be broiled. )
- Sprinkle each sandwich with basil and cut in half.
To make the pesto:- In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth.
Other Related Recipes
This recipe was contributed by VIRU on 19 Sep 2014
Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe