Grilled Eggplant, Tomato, Provolone, and Sun-Dried Tomato-Pesto Sandwich

Ingredients

  • 8 (1/4-inch-thick) slices eggplant (about 1 1/2 pounds)
  • 2 (1 1/2-ounce) slices provolone cheese, each cut in half
  • Cooking spray
  • 1 cup gourmet salad greens
  • 4 (1/2-inch-thick) slices yellow tomato (about 10 ounces)
  • 8 (1 1/2-ounce) slices French bread
  • ¼ teaspoon salt
  • + 5 more ingredients
    • ½ cup Sun-dried Tomato Pesto
    • ½ teaspoon dried basil
    • 1/8 teaspoon black pepper
    • 4 (1/2-inch-thick) slices red tomato (about 10 ounces)
    • ¼ teaspoon dried oregano

Prepare grill or broiler. Combine first 4 ingredients in a small bowl. Sprinkle evenly over eggplant and tomato slices. Place eggplant on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until eggplant is tender and browned. Place tomato on grill rack or broil...

View full recipe at My Recipes

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