pressed roasted vegetable sandwich

Name: pressed roasted vegetable sandwich
Yield: 6
Ingredients: 2 cups packed fresh basil leaves; 1/3 cup pine nuts, toasted; ¼ cup grated Parmesan cheese; 1 small garlic clove, sliced thin; ½ teaspoon kosher salt; Extra virgin olive oil; 2 Roma or plum tomatoes, quartered and seeded; 1 small (about 3 inches diameter) eggplant, sliced into 1/2-inch thick circles; 1 loaf ciabatta (I used an 8 x 5 rectangular loaf); 1 yellow or orange bell pepper, roasted, peeled and sliced into wide strips; 8 ounce ball of fresh mozzarella, sliced ¼-inch thick; Freshly ground black pepper

pressed roasted vegetable sandwich was pinched from <a href="http://familystylefood.com/2013/06/pressed-roasted-vegetable-sandwich/" target="_blank">familystylefood.com.</a>

"Mix up the filling of this sandwich - try thinly sliced prosciutto, red onion, roasted zucchini or use goat cheese instead of mozzarella...."

INGREDIENTS

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2 cups packed fresh basil leaves

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1/3 cup pine nuts, toasted

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¼ cup grated Parmesan cheese

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1 small garlic clove, sliced thin

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½ teaspoon kosher salt

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Extra virgin olive oil

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2 Roma or plum tomatoes, quartered and seeded

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1 small (about 3 inches diameter) eggplant, sliced into 1/2-inch thick circles

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1 loaf ciabatta (I used an 8 x 5 rectangular loaf)

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1 yellow or orange bell pepper, roasted, peeled and sliced into wide strips

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8 ounce ball of fresh mozzarella, sliced ¼-inch thick

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Freshly ground black pepper

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