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Sarah to Shreveport on 6.17.2011
Such a great sandwich! I made it at lunch for me and my husband. Loved it! (Might have it for dinner)
Parmesan Pesto Veggie Sandwich
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Description
Grilled vegetables, fresh tomato, and pesto. You won’t even miss the meat!
Ingredients
- 1 whole Summer Squash
- 1 whole Zucchini
- 1 whole Tomato
- Olive Oil
- Salt And Pepper
- 2 whole Ciabatta Rolls (whole Grain Works Nicely)
- 4 Tablespoons Pesto (homemade Or Storebought)
- ¼ cups Parmesan Cheese
Preparation
Chop the squash and zucchini into coin-shaped pieces. Grill them on the grill or in a skillet with a little oil, salt, and pepper until just tender-crisp.
Stack the veggies on the ciabatta. Top each ciabatta with a tablespoon of pesto. Place a slice of tomato on top. Sprinkle or grate parmesan cheese on the tomato, and place in the oven (without the top half of the bun) on broil/high broil for 3-5 minutes.
Add another tablespoon of pesto to the inside top half of each bun, replace it on the sandwich, and enjoy!
Note: I used take-and-bake ciabatta, so I baked the rolls first for about 7 minutes to get them nice and crispy on the outside and soft on the inside. It was the perfect texture!
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Nancy @ Coupon Clipping Cook on 6.16.2011
Seriously…this sandwich looks so good. Perfect bread choice too!