Pesto Eggplant Sandwich Recipes

PESTO-EGGPLANT SANDWICHES

Steps:

• Dip eggplant slices into egg, then coat with bread crumbs. Heat oil in 10-inch skillet over medium heat. Cook eggplant in oil 3 to 4 minutes, turning once, until golden brown and crisp.
• Top each eggplant slice with onion and cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
• Spread pesto on bread. Top with cucumber, tomato and eggplant.

EGGPLANT SANDWICH WITH BLACK OLIVE PESTO

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper. Coat each eggplant slice with the seasoned flour.
• In a large skillet heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides, adding more oil as needed. Remove the eggplant from the skillet and blot lightly on paper towels.
• Cut the focaccia in 1/2 horizontally and spread the Black Olive Pesto on the inside of both halves. Arrange the eggplant slices on 1 half of the focaccia. Layer the tomatoes and roasted peppers on top and sprinkle with cheese. Cover with the other half of the focaccia, pressing firmly to join.
• Cut the sandwich in 2 pieces. Brush each side of the focaccia with olive oil. Heat a large skillet over medium-high heat and grill both sides until golden and crispy. Place the sandwiches on a baking sheet and place in the oven for 10 minutes or until the cheese is melted and gooey.
• Cut each sandwich into 3 and serve warm.
• In a food processor puree the olives, Parmesan, olive oil, and garlic until smooth.
• Can be stored in the refrigerator for several weeks in an air tight container.

GRILLED EGGPLANT PANINI

Steps:

• Sprinkle the eggplant slices with salt and let sit for 15 minutes. Pat dry and brush lightly with olive oil.
• Preheat a panini grill and place the eggplant slices in it in an even layer. Grill 3 minutes, until cooked through and nicely marked by the grill. Remove from the heat.
• Spread a little pesto on the bottom slice of bread. Top with a layer of eggplant slices, then a layer of pepper or tomato slices. Sprinkle with freshly ground pepper. Top with the grated cheese and the other slice of bread. Brush the outside of both the bottom and the top pieces of bread with olive oil. Grill 5 minutes, or until nicely toasted and the cheese has melted. Remove from the panini grill and cut into halves or thirds, depending on the size of the bread. Serve hot.

CAPRESE SANDWICH

Steps:

• Spread mayonnaise on 1 side of each slice of toast. Top half the toast slices with tomatoes, salt and pepper. Add onion, mozzarella and basil; top with remaining bread slices.

PESTO EGGPLANT SANDWICH

Steps:

• On an aluminum foil lined baking sheet (I just use my toaster oven) place the three slices eggplant, brush both sides with pesto sauce.
• At 350 degrees, bake for about 15-20 minutes, until tender.
• On one slice of bread, put onion with half cheese.
• On other slice of bread, put sliced tomato and other half of cheese.
• Toast or broil until cheese is melted.
• Layer eggplant on bread, top with Vadalia Sweet Onion sauce (optional).
• Put slices of bread together, cut in half and enjoy! :).

PESTO EGG SALAD SANDWICHES

Steps:

• In a small bowl, combine the first five ingredients. Gently stir in eggs and egg whites. Spread over four toast slices; top with spinach and remaining toast.