Grilled Veggie Sandwiches
with Kale Pesto
This is one of my favorite summer sandwiches. Perfect for a picnic or even dinner on a hot night. Sliced into quarters, this sandwich makes a great appetizer. You could make this with zucchini or portobello mushrooms and it would be equally delicious.
Grilled Veggie Sandwich with Kale Pesto
Servings: 4 people
Ingredients
Kale Pesto
- 1 cup loosely packed basil leaves
- 1 cup loosely packed kale leaves
- ⅓ cup olive oil
- 1 garlic clove
- ½ cup grated parmesan
- ¼ cup pine nuts
- ½ tsp salt
- 1 tsp black pepper
Sandwich
- 1 eggplant sliced into 1/4" rounds
- 1 jar roasted red peppers
- 8 slices fresh mozzarella
- 8 slices of rustic sourdough
- olive oil
- salt
- pepper
Instructions
- Prepare grill.
- Combine pesto ingredients in a food processor and pulse until finely chopped.
- Place the eggplant slices and bread on a large platter and drizzle with olive oil, salt and pepper.
- Grill eggplant until tender and grill marks form. Grill bread until grill marks form, taking care not to burn. Remove from grill.
- Remove roasted red peppers from jar and pat lightly with paper towels to dry.
- Assemble sandwiches by placing a swipe of pesto on each bread slice. Add layers of eggplant, cheese and peppers.