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.
SANDWICHES: 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.