Open Faced Grilled Pesto Vegetable Sandwich

Open Faced Grilled Pesto Vegetable  Sandwich

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peppers can also be cooked on a gas flame. by piercing a skewer through it and holding it above the gas flame, while constantly rotating them.pesto keeps, covered and chilled, up to 1 week. makes about 2/3 cup. and can be prepared ahead of time.

Open Faced Grilled Pesto Vegetable Sandwich recipe - How to make Open Faced Grilled Pesto Vegetable Sandwich

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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1 red capsicum , quatered
1 yellow capsicum , quartered
3 brinjals (baingan / eggplant) , sliced thickly
olive oil for brushing vegetables and bread
1 14-inch-long loaf italian bread , halved horizontally with serrated knife.
1/2 cup pesto
1 cup mozzarella cheese cubes
3 tbsp finely shredded basil leaves for garnish

For The Pesto:
1 cup packed fresh basil
3 tbsp pinenuts (chilgoza) or toasted lightly and cooled
1 large clove garlic (lehsun) , chopped
3 tbsp grated parmesan cheese or amul cheese
1/3 tbsp olive oil

  1. Lightly brush bell peppers and eggplants with oil.
  2. Grill on an oiled rack set about four inches over glowing coals, for about 4 minutes on each side, or until cooked through.
  3. Cut peppers into strips.
  4. Lightly brush cut sides of bread with oil and grill.
  5. Cut sides down, for about 2 minutes, or until golden. 6. Spread each piece of bread with 4 tablsp. Pesto and divide peppers, eggplants, and mozzarella between them.
  6. Grill sandwiches, covered, just until cheese is melted. (alternatively, vegetables and assembled sandwiches may be broiled. )
  7. Sprinkle each sandwich with basil and cut in half.

To make the pesto:

    To make the pesto:
  1. In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth.