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

Grilled Veggie Sandwiches with Cilantro Pesto Recipe

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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
TOTAL TIME: Prep: 20 min. + standing Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + standing Grill: 10 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Grilled Veggie Sandwiches with Cilantro Pesto in Healthy Cooking August/September 2008, p37

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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