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Grilled Veggie Sandwiches with Cilantro Pesto Recipe

Grilled Veggie Sandwiches with Cilantro Pesto Recipe

“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. YIELD: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

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.

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 Pairings

Medium-Bodied Red Wine

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