Pressed Roasted Vegetable Sandwich
Serves 6
15 mins prep
20 mins cook
35 mins total
A vegetarian pressed sandwich that's perfect to make ahead for lunch, picnics or entertaining. Stuffed with roasted Mediterranean vegetables, mozzarella and pesto.
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Roast the vegetables
Preheat the oven to 425 degrees. When the oven has reached temperature, toss the tomatoes and eggplant on a medium sized baking sheet with the olive oil. Add the red pepper and salt to taste. Roast about 20 minutes, until the vegetables are tender and lightly browned.
To assemble sandwich
Slice the ciabatta in half horizontally and tear out some of the excess dough. Divide the pesto onto both halves of the ciabatta and spread evenly over the bread. Layer the bottom half with the bell peppers, tomatoes, eggplant and mozzarella and grind black pepper over to taste. Close the sandwich and press down firmly.
Wrap sandwich tightly in plastic wrap and place in the refrigerator. Put a clean brick, a cast iron skillet, or a few can on top of the sandwich to flatten it. Let the sandwich sit for 2 hours or overnight in the refrigerator.
Unwrap the sandwich and slice into serving pieces.
