Eggplant, Prosciutto, & Pesto Pressed Picnic Sandwiches
Got some Eggplant hanging around? Let’s deliciously press it into a sandwich!
Imagine biting into a crunchy ciabatta layered with creamy pesto, savory prosciutto, and grilled veggies. Sounds heavenly, right? That’s precisely what you’ll get with these Eggplant, Prosciutto, & Pesto Pressed Picnic Sandwiches. Perfect for picnics, parties, or a cozy night in, this recipe will knock your socks off—it’s easy, satisfying, and oh-so-delicious!
Why make this recipe
Let’s be honest: who doesn’t love a meal where cleanup is a breeze? Here’s why you’ll be smitten:
- Effortless Prep: All it takes is some grilling and assembling. Your inner chef will thank you!
- Flexible Ingredients: Got leftover veggies? Toss ’em in! This sandwich doesn’t judge.
- Feed a Crowd: Perfectly sliced bite-sized pieces mean everyone can snag a taste. Who doesn’t love sharing?
Ingredients
You don’t need fancy stuff—just these basics!
- 2 cups fresh basil leaves
- 1/3 cup Parmesan cheese
- 1/3 cup pine nuts
- 3 cloves garlic
- ½ teaspoon kosher salt
- 1/4 cup olive oil
- 1 red bell pepper
- 1 eggplant, cut lengthwise into ¼ inch thick slices
- Olive oil, for brushing
- Kosher salt and freshly ground pepper, to taste
- 4 oz soft goat cheese
- 1/2 lb fresh mozzarella cheese, cut into thick slices
- 1/3 lb sliced prosciutto
- 1 loaf ciabatta, sliced in half
Directions
Let’s get cookin’! Follow these simple steps:
- Make the pesto: In a food processor, combine the basil, Parmesan, pine nuts, garlic, and kosher salt. Pulse until well-mixed. Slowly pour in the olive oil while it’s running, and continue until the pesto is smooth. Set aside.
- Grill the bell pepper: Preheat the grill to high. Grill the bell pepper, turning frequently until it’s blackened on all sides. Place it in a bowl and cover with plastic wrap for 15 minutes. After cooling, peel off the skin, remove the stem and seeds, and slice into strips.
- Cook the eggplant: Brush the eggplant slices with oil, sprinkle with salt and pepper, and grill over medium-high heat until tender (about 4 minutes per side).
- Assemble the sandwich: Spread pesto on one piece of ciabatta and goat cheese on the other. Layer on prosciutto, roasted red peppers, mozzarella, and then eggplant. Close the sandwich.
- Press and chill: Press down firmly, wrap tightly with plastic wrap, and weigh down with a heavy object. Let sit in the fridge for at least 2 hours or overnight.
- Slice and serve: When ready to eat, unwrap and cut off the ends for nice neat edges. Slice into mini sandwiches—aim for about 10 pieces per loaf.
- Wrap for travel: Wrap any mini sandwiches for easy transport if you’re headed out.
How to make Eggplant, Prosciutto, & Pesto Pressed Picnic Sandwiches (Overview)
This is an epic layering game! Start with your pesto (that you’ll feel proud of), then stack your favorite ingredients harmoniously. Grilling the eggplant and bell pepper amps up the flavor, while the pressing technique ensures all those tasty flavors meld perfectly. Pro tip: Don’t skip chilling them in the fridge; it transforms them into perfection! 😋
How to serve Eggplant, Prosciutto, & Pesto Pressed Picnic Sandwiches
Cut these beauties into mini sandwiches and serve them on a vibrant picnic blanket! 💚 Imagine the colors—the deep purple from the eggplant, the bright red of the bell pepper, and the lush green pesto. Pair with a light salad or some crunchy potato chips for that delightful texture contrast. The aroma will have your friends flocking like bees to honey!
How to store Eggplant, Prosciutto, & Pesto Pressed Picnic Sandwiches
These sandwiches love the fridge! They’ll stay fresh for up to 3 days. If you wish to make them ahead, wrap them tightly to keep them from drying out. For a little warm-up action, pop them in the oven for a few minutes before serving. It’s like a flavor reset! 🔥
Tips to make Eggplant, Prosciutto, & Pesto Pressed Picnic Sandwiches
- Eggplant prep: Salt the eggplant slices for about 30 minutes before grilling to remove excess moisture. It helps with flavor and texture—trust me!
- Make it your own: Swap the prosciutto with turkey or chicken for a different yet tasty option.
- Pesto perfection: Make extra pesto—it’s a fantastic addition to pasta dishes or salads!
Variation
Feeling adventurous? Try adding some sliced avocado for creaminess or swap the prosciutto for roasted vegetables to make it vegan. Add a sprinkle of crushed red pepper to the pesto for an extra kick!
FAQs
1. Can I make the pesto ahead of time?
Absolutely! Just store it in the fridge for up to a week. A little drizzle of olive oil on top keeps it fresh!
2. Can I freeze the sandwiches?
Not recommended as they lose texture, but you can freeze the grilled eggplant and bell peppers for quick assembly later on!
3. What can I substitute for goat cheese?
Cream cheese or ricotta works great if you’re not a goat cheese fan.
📌 Pin this recipe for your next cozy dinner night!
Eggplant, Prosciutto, & Pesto Pressed Picnic Sandwiches
Ingredients
Method
- In a food processor, combine the basil, Parmesan, pine nuts, garlic, and kosher salt. Pulse until well-mixed.
- Slowly pour in the olive oil while it’s running, and continue until the pesto is smooth. Set aside.
- Preheat the grill to high.
- Grill the bell pepper, turning frequently until it’s blackened on all sides.
- Place it in a bowl and cover with plastic wrap for 15 minutes. After cooling, peel off the skin, remove the stem and seeds, and slice into strips.
- Brush the eggplant slices with oil, sprinkle with salt and pepper, and grill over medium-high heat until tender (about 4 minutes per side).
- Spread pesto on one piece of ciabatta and goat cheese on the other.
- Layer on prosciutto, roasted red peppers, mozzarella, and then eggplant.
- Close the sandwich.
- Press down firmly, wrap tightly with plastic wrap, and weigh down with a heavy object.
- Let sit in the fridge for at least 2 hours or overnight.
- When ready to eat, unwrap and cut off the ends for nice neat edges.
- Slice into mini sandwiches—aim for about 10 pieces per loaf.
- Wrap any mini sandwiches for easy transport if you’re headed out.
