Pressed Sandwiches


  • 2 loaves ciabatta (each about 8 by 10 inches), halved horizontally
  • 2 cups fresh basil leaves, rinsed and dried
  • ½ cup freshly grated Parmesan cheese
  • 1/3 cup pine nuts, lightly toasted
  • 2 garlic cloves, coarsely chopped
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground pepper
  • + 9 more ingredients
    • ½ cup plus 1 tablespoon extra-virgin olive oil
    • 1 red bell pepper (about 7 ounces)
    • 1 small eggplant (about 8 ounces), cut lengthwise into ¼-inch-thick slices
    • 1 zucchini (about 8 ounces), cut lengthwise into ¼-inch-thick slices
    • 1 yellow summer squash (about 7 ounces), cut lengthwise into ¼-inch-thick slices
    • Extra-virgin olive oil, for brushing
    • Coarse salt and freshly ground pepper
    • 1 pound fresh mozzarella cheese, cut into ¼-inch-thick slices
    • 1/3 pound thinly sliced prosciutto

1. Make the pesto: Pulse basil, Parmesan, pine nuts, garlic, salt, and pepper in a food processor until combined. With machine running, add 1/2 cup oil in a slow, steady stream. Transfer to a small airtight container, and top with remaining oil. Pesto can be refrigerated overnight. 2. Preheat gr...

View full recipe at SpringPad


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