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Vegetarian Times Issue: July 1, 2008 p.69
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1. Heat grill pan or grill to medium-high heat. Brush eggplant, zucchini, and yellow squash with 2 Tbs. olive oil, and grill 3 to 4 minutes per side, or until charred and softened. Transfer to plate.
2. Hollow inside of bread to make room for vegetables. Spread pesto on one side of bread. Spread tapenade on other side of bread.
3. Layer eggplant, zucchini, yellow squash, roasted red peppers, and mozzarella on one side of bread. Drizzle with balsamic vinegar and remaining 1 Tbs. olive oil. Season with salt and pepper. Press top and bottom of sandwich together, and wrap tightly in plastic wrap. Place on baking sheet, and weigh down with heavy skillet or two large cans. Refrigerate 2 hours or overnight. Unwrap before slicing and serving.
Member Rating:
Serves 6
Per SERVING:
| Calories | 426 |
| Protein | 15g |
| Total Fat | 25g |
| Saturated Fat | 8g |
| Carbs | 42g |
| Cholesterol | 34mg |
| Sodium | 726mg |
| Fiber | 4g |
| Sugar | 4g |
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Wow! This was absolutely amazing! I'd never had tapenade before, and couldn't find it at the grocery store, so I made it from Alton Browns recipe online. It was very salty. At first i thought the sandwich would be too salty with the pesto & tapenade but it was perfect! I'm going on a hike with my boyfriend today and we are taking our last 2 quarters for lunch!
We made this sandwich all last summer. I even broke down and made my own pesto! It's the best, and lasts for days...if you make 2.
Making your own pesto is a must! May skip tapenade. Can roast veggies, including peppers.
Made this last year for a 3-day music festival we we attend annually. My (non-veg) husband was suspicious at first of all the gourmet veg picnic fare I'd packed - but he tried this sandwich and went nuts for it. He's already told me I *have to* make it again this year. I skipped the eggplant because neither of us care for it, and it was incredible. I was amazed that it didn't get soggy at all, even by the third day. I have oodles of basil growing, so I will definitely make my own pesto this year. Don't skip the tapenade!
This is one I make over and over. Everyone loves it! The combination of vegetables, pesto, and olive spread is brilliant.
This sandwich is brilliant! We grilled it to take it to a picnic and it was awesome! you have to try to grill it.Not soggy at all and its perfect for a summer picnic!