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Grilled Veggie Sandwiches with Cilantro Pesto

 Grilled Veggie Sandwiches with Cilantro Pesto
“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
4 ServingsPrep: 20 min. + standing Grill: 10 min.

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.

2 of 2

Grilled Veggie Sandwiches with Cilantro Pesto (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.