Caters to: 2 gobblers
Prep Time: 15 minutes
Challenge Level: Beginner Level
From the Pantry
1 medium sized eggplant chopped into ½ inch slices
2 small zucchinis cut into ½ inch slices
1 small yellow squash cut into ½ inch slices
5-6 tablespoons olive oil
2 loaves of ciabatta
⅔ cup of pesto
⅔ cup tapenade
3-4 roasted and sliced red peppers
500g mozzarella cheese, sliced
5 tablespoons balsamic vinegar
Cook Away
Brush the squash, zucchini and eggplant with 4 tablespoons of olive oil.
Grill them until slightly charred and soft. Put aside.
Half the ciabatta loaves.
Spread pesto on one side and tapenade on the other side.
Layer the vegetables on one side and cheese on the other.
Frizzle with the remaining olive oil and balsamic.
Season with salt and pepper.
Tightly wrap the sandwich in cellophane and weigh the sandwich down.
You can refrigerate the sandwich overnight.
