Pressed Mediterranean Vegetable Sandwich
An easy, make ahead pressed vegetable sandwich.
Ingredients
- One loaf of ciabatta bread
- 6 oz black olive tapenade
- 10-12 ounces of fresh mozzarella sliced into 8-10 slices
- 1 large or 2 medium eggplant
- 6-7 oz roasted red bell pepper
- 12-15 fresh large basil leaves or to taste
- Olive Oil
- Salt and Pepper
Instructions
Roast Eggplant
- Preheat oven to 400'
- Slice eggplant, 1/2" think
- Place eggplant on baking sheet lined with parchment paper, brush with olive oil and sprinkle with salt and pepper
- Roast for 25-30 minutes
To Assemble Sandwiches
- Slice ciabatta bread horizontally and lay open
- Layer eggplant, roasted pepper, basil and mozzarella on one side of bread
- Spread tapenande over all
- Drizzle with Olive OIl, Salt and Pepper
- Place top of bread back on loaf.
- Wrap with plastic wrap.
- Place on tray and put another tray on top.
- Place a heavy item (think cast iron skillet) on top of tray to compress and refrigerate for up to 24 hours.
- Remove from refrigerator and slice before serving.
Video
Notes
I find an electric knife makes cutting the slices so very easy.
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