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Eggplant, Prosciutto, & Pesto Pressed Picnic Sandwiches

Experience a burst of Mediterranean flavors with these pressed picnic sandwiches layered with grilled eggplant, prosciutto, and vibrant pesto.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 10 pieces
Course: Appetizer, Lunch, Picnic
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pesto
  • 2 cups fresh basil leaves Preferably organic for better flavor
  • 1/3 cup Parmesan cheese Grated
  • 1/3 cup pine nuts Can be substituted with walnuts or almonds
  • 3 cloves garlic Freshly minced
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil Extra virgin recommended
For the Sandwich
  • 1 unit red bell pepper
  • 1 unit eggplant Cut into 1/4 inch thick slices
  • 1 tablespoon olive oil For brushing eggplant
  • 1 unit soft goat cheese 4 oz
  • 1/2 lb fresh mozzarella cheese Cut into thick slices
  • 1/3 lb sliced prosciutto
  • 1 loaf ciabatta Sliced in half
  • to taste unit kosher salt and freshly ground pepper

Method
 

Preparation of Pesto
  1. In a food processor, combine basil, Parmesan, pine nuts, garlic, and kosher salt. Pulse until well mixed, then slowly add olive oil until smooth. Set aside.
Grilling Vegetables
  1. Preheat the grill to high.
  2. Grill the bell pepper, turning until blackened. Cover with plastic wrap for 15 minutes, then peel, stem, and slice.
  3. Brush eggplant slices with oil, season with salt and pepper, and grill for about 4 minutes per side until tender.
Assembling the Sandwich
  1. Spread pesto on one half of the ciabatta and goat cheese on the other.
  2. Layer with prosciutto, roasted red peppers, mozzarella, and eggplant. Close the sandwich.
Pressing and Chilling
  1. Wrap tightly in plastic wrap, weigh down, and let sit in the fridge for at least 2 hours or overnight.
Serving
  1. Unwrap and cut off the ends. Slice into mini sandwiches, approximately 10 pieces per loaf.
  2. Wrap for travel if desired.

Notes

These sandwiches keep well in the fridge for up to three days. Wrap tightly in plastic wrap for freshness. Can be frozen and thawed before eating.