Recipe - Grilled Open Sandwiches

1 Red bell pepper; quartered
1 Yellow bell pepper;
quartered
3 small Eggplants; (about 1/2pound
; total), cut or sliced up
; diagonally 1/4inch
; thick
Olive oil for brushing
vegetables and
; bread
1 Loaf Italian bread; halved
horizontally
; with serrated knife
; (14inchlong)
One half cup Pesto
1 cup Diced mozzarella cheese;
(about One fourth pound)
3 tablespoon Finely shredded fresh basil
leaves for
; garnish

FOR THE PESTO
1 cup Packed fresh basil leaves
3 tablespoon Pine nuts or chopped
walnuts; toasted lightly
and
; cooled
1 lg Garlic clove; chopped
3 tablespoon Freshly grated Parmesan
cheese
1/3 Olive oil

To make the sandwich:

Prepare grill.

Lightly brush bell peppers and eggplants with oil and grill on an oiled
rack set about 4 inches over glowing coals about 4 minutes on each side, or
until cooked through. Cut peppers into strips.

Lightly brush cut sides of bread with oil and grill, cut sides down, about
2 minutes, or until golden. Spread each piece of bread with 4 tablespoons
pesto and divide peppers, eggplants, and mozzarella between them. Grill
sandwiches, covered, just until cheese is melted. (Alternatively,
vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich
with basil and cut in half.

To make the pesto:

In a blender or small food processor blend together all ingredients with
salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up
to 1 week. Makes about 2/3 cup.

Makes 4 sandwiches.

Gourmet August 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.