Grilled Veggie Sandwiches with Cilantro Pesto Recipe

Grilled Veggie Sandwiches with Cilantro Pesto Recipe photo by Taste of Home

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“I first ate this sandwich while vacationing in Sedona, Arizona and fell in love with it. When I returned home, I developed this one that tastes just like the original.” —Carolyn Phenicie of Titusville, Pennsylvania

This recipe is:

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Healthy

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Diabetic Friendly

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Grilled Veggie Sandwiches with Cilantro Pesto Recipe

Prep: 20 min. + standing Grill: 10 min.

Yield: 4 Servings

20 10 30

Ingredients

2/3 cup packed fresh cilantro sprigs
1/4 cup packed fresh parsley sprigs
2 tablespoons grated Parmesan cheese
2 garlic cloves, peeled
2 tablespoons water
1 tablespoon pine nuts
1 tablespoon olive oil
Cooking spray
2 large sweet red peppers
4 slices eggplant (1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
4 hard rolls, split

Directions

For pesto, place the cilantro, parsley, Parmesan cheese and garlic in a small food processor; cover and pulse until chopped. Add water and pine nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill peppers over medium heat for 10-15 minutes or until the skins blister, turning frequently.
Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Halve and seed peppers; set aside.
Lightly coat eggplant on both sides with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat for 3-5 minutes on each side or until tender.
Top each eggplant slice with a pepper half; sprinkle with mozzarella cheese. Grill, covered, for 2-3 minutes or until cheese is melted. Spread each roll with 1 tablespoon reserved pesto; top each with an eggplant stack. Replace roll tops. Yield: 4 servings.

Nutritional Facts 1 sandwich equals 290 calories, 10 g fat (3 g saturated fat), 10 mg cholesterol, 717 mg sodium, 39 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Grilled Veggie Sandwiches with Cilantro Pesto in Healthy Cooking August/September 2008, p37

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.