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Eggplant, Prosciutto, & Pesto Pressed Picnic Sandwiches

Delicious pressed sandwiches with layers of grilled eggplant, prosciutto, and homemade pesto, perfect for picnics and gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 10 pieces
Course: Lunch, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pesto Ingredients
  • 2 cups fresh basil leaves Packed tightly
  • 1/3 cup Parmesan cheese Grated
  • 1/3 cup pine nuts
  • 3 cloves garlic
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil Plus more for brushing
Sandwich Ingredients
  • 1 large red bell pepper
  • 1 medium eggplant Cut lengthwise into ¼ inch thick slices
  • 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
  • Olive oil For brushing eggplant
  • Kosher salt and freshly ground pepper To taste

Method
 

Make the Pesto
  1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, and kosher salt. Pulse until well-mixed.
  2. Slowly pour in the olive oil while it’s running, and continue until the pesto is smooth. Set aside.
Grill the Bell Pepper
  1. Preheat the grill to high.
  2. Grill the bell pepper, turning frequently until it’s blackened on all sides.
  3. 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
  1. 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
  1. Spread pesto on one piece of ciabatta and goat cheese on the other.
  2. Layer on prosciutto, roasted red peppers, mozzarella, and then eggplant.
  3. Close the sandwich.
Press and Chill
  1. Press down firmly, wrap tightly with plastic wrap, and weigh down with a heavy object.
  2. Let sit in the fridge for at least 2 hours or overnight.
Slice and Serve
  1. When ready to eat, unwrap and cut off the ends for nice neat edges.
  2. Slice into mini sandwiches—aim for about 10 pieces per loaf.
Wrap for Travel
  1. Wrap any mini sandwiches for easy transport if you’re headed out.

Notes

Eggplant prep: Salt the eggplant slices for about 30 minutes before grilling to remove excess moisture. It helps with flavor and texture. Make it your own: Swap the prosciutto with turkey or chicken for a different yet tasty option. Make extra pesto—it’s a fantastic addition to pasta dishes or salads.