Roasted Eggplant & Red Pepper Sandwich with Bistro Pesto

Roasted Eggplant & Red Pepper Sandwich with Bistro Pesto
25 servings, 1 sandwich each


Ingredients Weights Measures
Bistro Pesto
fresh basil - -
KRAFT Grated Parmesan Cheese - -
pine nuts, toasted - -
garlic cloves, minced - -
olive oil - -
GREY POUPON Bistro Sauce - -
eggplants, peeled, each cut crosswise into 10 slices (about 1/2 inch thick) - -
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil - -
salt - -
French bread rolls (6 inch), split, toasted - -
large tomatoes, each cut into 8 slices - -
roasted red peppers, cut into 1/2-inch-wide strips - -
red onions, thinly sliced, separated into rings - -
goat cheese - -
fresh oregano leaves - -


BISTRO Pesto: Process basil, cheese, nuts and garlic in food processor until well blended. Gradually add oil, with motor running, until well blended. Add bistro sauce; pulse until blended.

PLACE eggplant in single layers in parchment paper-lined sheet pans; brush evenly with half the vinaigrette. Sprinkle with salt. Bake in 375ºF-convection oven 10 min. Turn; brush with remaining vinaigrette. Bake 10 min. or until eggplant is tender and golden brown.

FOR each serving: Spread top half of 1 roll with 1 Tbsp. goat cheese. Spread bottom half with 2 Tbsp. bistro pesto; top with 2 tomato slices, 2 eggplant slices, 2 pepper strips, 2 onion rings and 1 tsp. oregano. Cover with top of roll.

Kraft Kitchens Tips

Use 2 sourdough bread slices to prepare each sandwich instead of the French bread roll.
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