| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy, Grains |
Italian |
August 1994 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Red bell pepper, quartered |
| 1 |
|
Yellow bell pepper |
|
|
quartered |
| 3 |
|
Eggplants, about 1/2-pound |
|
|
total sliced |
|
|
diagonally 1/4inch |
|
|
thick |
|
|
Olive oil for brushing |
|
|
vegetables and |
|
|
bread |
| 1 |
|
Loaf Italian bread, halved |
|
|
horizontally |
|
|
with serrated knife |
|
|
14-inch-long |
| 1/2 |
c |
Pesto |
| 1 |
c |
Diced mozzarella cheese |
|
|
about 1/4 pound |
| 3 |
T |
Finely shredded fresh basil |
|
|
leaves for |
|
|
garnish |
| 1 |
c |
Packed fresh basil leaves |
| 3 |
T |
Pine nuts or chopped |
|
|
walnuts toasted lightly |
|
|
and |
|
|
cooled |
| 1 |
|
Garlic clove, chopped |
| 3 |
T |
Freshly grated Parmesan |
|
|
cheese |
| 1/3 |
|
Olive oil |
INSTRUCTIONS
To make the sandwich: Prepare grill. Lightly brush bell peppers and
eggplants with oil and grill on an oiled rack set about 4 inches over
glowing coals about 4 minutes on each side, or until cooked through.
Cut peppers into strips. Lightly brush cut sides of bread with oil and
grill, cut sides down, about 2 minutes, or until golden. Spread each
piece of bread with 4 tablespoons pesto and divide peppers, eggplants,
and mozzarella between them. Grill sandwiches, covered, just until
cheese is melted. (Alternatively, vegetables and assembled sandwiches
may be broiled.) Sprinkle each sandwich with basil and cut in half.
To make the pesto: In a blender or small food processor blend together
all ingredients with salt and pepper to taste until smooth. Pesto
keeps, covered and chilled, up to 1 week. Makes about 2/3 cup. Makes
4 sandwiches. Gourmet August 1994 Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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