Roasted Veggie Sandwich on Olive Bread

Pesto Mayonnaise:
1/2 cup prepared pesto
1 cup mayonnaise
1 medium eggplant, peeled, quartered and sliced lengthwise
2 teaspoons salt
2 medium zucchini, halved and sliced lengthwise
1 medium red onion, sliced in rings
1/4 pound portobella mushrooms, sliced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried basil
2 cloves garlic, chopped
3 tablespoons olive oil
mediterranean olive bread
mixed greens
1 12-ounce jar roasted red peppers
crumbled goat cheese
Mediterranean Olive Bread
vegetable cooking spray
1 16-ounce package hot roll mix
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
4 ounces greek black olives, seeded and coarsely chopped
1 cup hot water (120 to 130 degrees)
2 tablespoons butter or margarine, at room temperature
1 egg
olive oil (optional)

Mix the mayonnaise: In a small bowl, whisk the pesto and mayonnaise together. Refrigerate until ready to use. May be made 2 days ahead.

Prepare the sandwich filling: Place the eggplant slices in a colander, sprinkle with salt, and let drain 20 minutes. Preheat the oven to 400 degrees. Rinse and pat dry on paper towels. Place the eggplant, zucchini, onion and mushrooms in an 11-by-15 baking pan. Toss with the seasonings and olive oil. Roast 15 to 20 minutes or until soft. Cool. May be made one day ahead.

To serve: Split olive bread lengthwise. Spread a small amount of pesto mayonnaise on both sides of bread. Place a few mixed greens on the bottom half. Top with 2 slices of eggplant, zucchini, onion, and slice of roasted red pepper. Sprinkle 1/2 to 1 teaspoon crumbled goat cheese on top. Replace top of sandwich, cut in half. Makes 12 halves.

Mediterranean Olive Bread
Preheat the oven to 375 degrees. Spray 6 mini loaf pans with vegetable spray. In a large bowl, combine the hot roll mix, its yeast packet, the oregano, garlic powder, nutmeg and olives; mix well. Stir in the hot water, butter and egg until the dough sticks together in a ball. Turn the dough onto a lightly floured surface.

With floured hands, shape the dough into a large ball. Knead the dough for 5 minutes, until smooth. Cover with a large bowl and let rest for 5 minutes. Divide the dough into 6 equal parts. Shape gently into small loaves and place in each prepared pan. Cover with a clean cloth and let rise in warm place until doubled in bulk.

Remove the cloth. Make three crosswise slashes on the top of each loaf. Bake for 20 to 25 minutes or until golden brown. Remove from the pan and let cool on wire racks. Brush the tops of loaves lightly with olive oil if desired. 6 mini loaves. Recipe may be doubled.

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