PROSCIUTTO-PESTO BAGUETTE
Steps:
- Slice baguette lengthwise, but not all the way through. Set aside. In a bowl, combine mayonnaise and pesto. Set aside.
- Build sandwich by first spreading both sides of baguette with pesto mayonnaise. Add basil leaves, prosciutto, and mozzarella slices. Slice sandwich in quarters for serving.
BAGUETTE SANDWICH WITH ROASTED EGGPLANT, TOMATOES AND PESTO
Make and share this Baguette Sandwich With Roasted Eggplant, Tomatoes and Pesto recipe from Food.com.
Provided by anidifrancofan
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Toss eggplant slices with olive oil, garlic, 1/4 teaspoon salt and a few pinches pepper.
- Lay eggplant on baking sheet and bake for 20 minutes.
- Remove from oven and brush with the balsamic vinegar.
- Cut baguette in half lengthwise and hollow out the center.
- Brush both sides generously with pesto, then lay eggplant in bottom in overlapping slices.
- Follow with an overlapping layer of tomatoes and sprinkle them lightly with salt and pepper.
- Place the cheese on top and follow with the lettuce.
- Place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches.
Nutrition Facts : Calories 201.6, Fat 8.8, SaturatedFat 5.1, Cholesterol 19.7, Sodium 343.3, Carbohydrate 21.1, Fiber 6, Sugar 6, Protein 11.4
TOMATO, MOZZARELLA AND PESTO SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5m
Yield 4 sandwiches
Number Of Ingredients 4
Steps:
- Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately!
ROASTED EGGPLANT SANDWICHES
Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.
Provided by Brittney Tun
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
- Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
- Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
- Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 51 g, Cholesterol 14.4 mg, Fat 16.8 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 5.4 g, Sodium 487.1 mg, Sugar 8.6 g
BEST GRILLED VEGETABLE SANDWICH
A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.
Provided by Suzy729
Categories Main Dish Recipes Sandwich Recipes
Time 3h20m
Yield 2
Number Of Ingredients 10
Steps:
- Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
- Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
- Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g
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