Antipasti Sandwich

This delicious vegetable-filled sandwich is precisely all you need. Enjoy it warm or cold, it’s always good.

Ingredients

Ingredients
Servings:
Eggplant
Zucchini
g
Cherry Tomatoes
g
Buffalo Mozzarella
tbsp
Olive Oil
g
Rucola
loaf
Ciabatta Bread
Salt & Pepper to taste
Basil Pesto
Garlic Clove
g
Fresh Basil
tbsp
Pine Nuts
g
Parmesan Cheese
ml
Olive Oil
tsp
Lemon Zest
tbsp
Lemon Juice
Salt & Pepper to taste
Calories
per serving
532
Carbs
42
Protein
24
Fat
19

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC.
  2. Wash the cherry tomatoes, pat dry and place them in an ovenproof dish, drizzle with 2 tablespoon olive oil, season with salt and pepper and place in the oven. Roast for 15-20 minutes, until tomatoes crack and release the liquids.
  3. In the meantime, wash the eggplant and zucchini, rub dry, remove the stems and cut lengthwise into slices about 0.5 cm thin. Sprinkle with salt. Heat a grill pan over medium high heat, with the remaining olive oil and grill the vegetables from both sides.
  4. Peel the garlic clove. Wash the basil, shake dry and pluck the leaves from the stem. In a food processor, combine the garlic, basil, pine nuts, parmesan, olive oil, lemon zest, lemon juice. Season with salt and pepper. Pulse until smooth and still chunky.
  5. Slice the buffalo mozzarella and wash the rucola salad and spin dry.
  6. Once all is ready, put the ciabatta in the oven for few minutes to warm it up. Cut it in half and again lengthwise.
  7. Spread the basil pesto on the bottom, add the grilled veggies, roasted tomatoes, mozzarella slices and top with rucola. Repeat the same with the other half.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC.
  2. Wash the cherry tomatoes, pat dry and place them in an ovenproof dish, drizzle with 2 tablespoon olive oil, season with salt and pepper and place in the oven. Roast for 15-20 minutes, until tomatoes crack and release the liquids.
  3. In the meantime, wash the eggplant and zucchini, rub dry, remove the stems and cut lengthwise into slices about 0.5 cm thin. Sprinkle with salt. Heat a grill pan over medium high heat, with the remaining olive oil and grill the vegetables from both sides.
  4. Peel the garlic clove. Wash the basil, shake dry and pluck the leaves from the stem. In a food processor, combine the garlic, basil, pine nuts, parmesan, olive oil, lemon zest, lemon juice. Season with salt and pepper. Pulse until smooth and still chunky.
  5. Slice the buffalo mozzarella and wash the rucola salad and spin dry.
  6. Once all is ready, put the ciabatta in the oven for few minutes to warm it up. Cut it in half and again lengthwise.
  7. Spread the basil pesto on the bottom, add the grilled veggies, roasted tomatoes, mozzarella slices and top with rucola. Repeat the same with the other half.

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