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 6-1/4 oz. 1-1/4 qt.
KRAFT Grated Parmesan Cheese 5 oz. 1-1/4 cups
pine nuts, toasted 2-1/2 oz. 1/3 cup
garlic cloves, minced - 5 cloves
olive oil 10 fl oz 1-1/4 cups
GREY POUPON Bistro Sauce 10 oz. 1 cup + 2 Tbsp.
eggplants, peeled, each cut crosswise into 10 slices (about 1/2 inch thick) 6 lb. + 4 oz. 5 each
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil 12-1/2 oz. 1-2/3 cups
salt - 2-1/2 tsp.
French bread rolls (6 inch), split, toasted - 25 each
large tomatoes, each cut into 8 slices 3 lb. + 12 oz. 7 each
roasted red peppers, cut into 1/2-inch-wide strips 15 oz. 50 strips
red onions, thinly sliced, separated into rings 8 oz. 50 rings
goat cheese 13 oz. 1-2/3 cups
fresh oregano leaves - 1/3 cup


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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