Open Faced Grilled Pesto Vegetable Sandwich
Added to 5 cookbooks
This recipe has been viewed 7569 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.
- 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.
- In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth.
This recipe was contributed by VIRU on 19 Sep 2014
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