Excellent sandwich that's easy to put together and tastes great! Instead of the pesto I used the vegetable spread that is sold in Italian delis.I used an asaigo baked ciabatta bread cut in half horizontally.I put some spread on it then I did a layer of bocconcini, then eggplant, then cappicolli, then provolone, then roasted peppers. Amount is based on available nutrient data. Offers may be subject to change without notice. In small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. We recommend our users to update the browser. Spoon vinaigrette over and sprinkle with reserved rosemary. On the prepared sheet, toss the vegetables with the oil and harissa, coating well. I'll be making this again this summer. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. We didn't have fresh basil leaves, but the pesto was homemade and very flavorful (we made a lot of pesto several weeks ago and froze it in ice cube trays). It's I did add some salt to the pesto. I've made it a few times now, always to raves. 2. Percent Daily Values are based on a 2,000 calorie diet. Add comma separated list of ingredients to include in recipe. When I used large eggplants, I peeled the eggplants before grilling to make them even more tender. I did change this recipe quite a bit and it was Delicious! Season with salt and pepper. This recipe was contributed by VIRU on 19 Sep 2014, You are not signed in. Information will not be posted to Facebook without your permission. definitely be making I assembled the sandwich adding fresh mozzarella and a bit of balsmic vs. pesto. this link is to an external site that may or may not meet accessibility guidelines. Congrats! Pepper totally makes this sandwich. Sign up today, it's free! Or Sign In here, if you are an existing member. I am not an eggplant I used olive tapenade instead of pesto and no goat cheese sharp cheddar instead.I also used Ciabatta bread...fantastic!!! Heat grill; lightly oil grates. In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. I cut it into about three inch slices and served it slightly warmed. 2. You'll find just the right home canning recipe right here. The Best Grilled Open Faced Sandwiches Recipes on Yummly | Mystery Wraps, Grilled Halloumi And Red Beets Sandwich, Grilled Chicken Club With Rosemary Aioli. I used Weight Watchers sandwich rounds and this sandwich has now become my favorite! Information is not currently available for this nutrient. 4. Open faced grilled pesto vegetable sandwich is a delicious and tempting sandwich recipe with pesto sauce as spread, vegetables as stuffing and mozzarella cheese as topping. Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 … Spread each piece of bread with 4 tablespoons. Place bread on grill or broiler rack until warm, about 2 minutes. Spread it over pita bread and add mozarellas on top! For security reasons (specially on shared computers), proceed to Google and sign out from your Google account. https://www.vegetariantimes.com/recipes/open-face-tomato-basil-sandwiches Roast for 35 minutes or until the vegetables are tender and golden brown. For more information about creating a healthy plate, visit www.choosemyplate.gov. My family aren't eggplant lovers, so I substituted sliced portabello mushrooms and red/orange/yellow bell peppers marinated in an oil and vinegar dressing. Grill or broil vegetables 4 inches from heat, turning over once, until tender, about 10 minutes for asparagus and bell pepper, and about 12 minutes for mushrooms. I didn't change a thing and it turned out great:). Pesto and divide peppers, eggplants, and mozzarella between them. Turn off grill or broiler. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. lover, but had some I needed to VERY GOOD recipe. Grill until char lines form, chop coarsely, then set aside. really good and easy to make. With the rack in the middle position, preheat the oven to 425°F (220°C). MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. the sandwich easier). Drain and cool in an ice bath. Fields marked with an asterisk (*) are required. Slice the vegetables into slabs about 1/2” thick. I lightly grilled the eggplant onions mushrooms and red peppers. You saved Vegetarian Open Faced Sandwich to your. I also used fresh mozzarella. Be sure to add enough salt and pepper. I sliced the eggplant with my mandoline slicer sweated it for an hour rinsed and dried brushed with olive oil then grilled it.