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

1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
8 (1/4-inch-thick) slices eggplant (about 1 1/2 pounds)
4 (1/2-inch-thick) slices yellow tomato (about 10 ounces)
4 (1/2-inch-thick) slices red tomato (about 10 ounces)
cooking spray
8 (1 1/2-ounce) slices French bread
1/2 cup Sun-dried Tomato Pesto (see recipe)
2 (1 1/2-ounce) slices provolone cheese, each cut in half
1 cup gourmet salad greens
Sun-dried Tomato Pesto
1/2 cup sun-dried tomatoes, packed without oil
3/4 cup boiling water
1 cup chopped seeded plum tomato
1/2 cup basil leaves
2 tablespoons pine nuts
1 tablespoon olive oil
1/8 teaspoon black pepper
4 garlic cloves

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 broiler pan coated with cooking spray, and cook 2 minutes on each side or until tomato is done. Place bread on grill rack or broiler pan coated with cooking spray; cook 1 minute on each side or until bread is lightly toasted.

Spread 1 tablespoon Sun-dried Tomato Pesto on each bread slice, and place 1/2 slice of cheese on each of 4 bread slices. Arrange greens, eggplant, and tomato evenly over cheese, and top with 4 bread slices.

NOTE: You'll have leftover pesto, which is great with pasta or as a dip.

Sun-dried Tomato Pesto
Combine sun-dried tomatoes and boiling water in a bowl, and let stand 4 minutes. Drain and chop.

Combine tomatoes, plum tomato, and remaining ingredients in a blender or food processor, and process 20 seconds or until a paste forms.

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