- 6
Ingredients
- For The Pesto
- 2 C fresh basil leaves, rinsed and dried
- 1/2 C Freshly grated parm
- 1/3 C toasted pine nuts, lightly toasted
- 2 Garlic Cloves, coarsely chopped
- 1/2 t coarse salt
- 1/4 t pepper
- 1/2 C plus 1 T EVOO
- For the Sandwiches
- 1 Red Bell Pepper
- 1 small eggplant, cut legnthwise into 1/4 inch thick slices
- 1 zucchini, cut legnthwise into 1/4 inch thick slices
- 1 yellow summer squash, cut legnthwise into 1/4 inch thick slices
- EVOO
- Salt and Pepper
- 2 Loaves ciabatta (halved horizontally
- 1 lb fresh mozzarella cheese, but into 1/4 inch slices
- 1/3 lb proscuitto
Preparation
Step 1
1. Make the pesto, Pulse basil, parm, pine nuts, garlic, salt and pepper in food processor. With machine running, add 1/2 cup oil in a slow stead stream. Transfer to a small airtight container, and top with remaining oil. Pest can be refrigerated overnight.
2. Preheat grill or grill pan to medium high. Grill bell pepper, turning with tongs, until blackened all over. Place in a bag, close bag, and steam 15 minutes. Peel pepper, and discard skin.
3. Lightly brush both sides of eggplant, zucchini, and squash with oil and season with salt and pepper. Grill, flipping once, until golden brown and soft. 3 to 4 min per side.
4. Pull out most of the doughy center of bread, and reserve for another use. Brush inside of each loaf with oil. Spread pesto over bottom half of each loaf. Top one loaf bottom with grilled veggies and half the mozzarella, top remaining loaf bottom with procuitto and remaining mozz. Sandwich top and bottom of each loaf and press firmly. Thightly wrap each sandwich in plastic, allowing air to release before sealing. wrap each in parchment paper, and tie with kitchen string. Place sandwiches in fridge and weight down with a heavy object (such as dutch oven). Refrigerate at least 2 hours or overnight. Slice and Serve.