Description
The best Balsamic Roasted Eggplant, Pesto & Mozzarella Sandwiches with roasted bell peppers & arugula are a quick, easy & so delicious! Flavorful veggies, creamy fresh mozzarella and herby pesto have this sandwich bursting at the seams with tasty goodness!!
Ingredients
Scale
4 fresh red bell peppers, roasted or 4 large pieces jarred roasted bell peppers
1 Tbsp. EVOO
2 Tbsp. balsamic vinegar
1 large or 2 small eggplants, sliced into 1/4 inch slices
Pinch salt
Freshly ground pepper
1/2 c. pesto (homemade or store-bought)
8 oz. fresh mozzarella
Arugula
8 bread slices, toasted or untoasted
Instructions
- If using jarred bell peppers, skip this step: To roast the bell peppers, but the pepper in half from stem to bottom and remove the core, ribs and seeds. Place the peppers cut side down on a greased foil lined baking sheet. Smash the pepper down with the palm of your hand so the pepper is flattened to the tray. Place under a broiler and broil until mostly charred all over. This can take anywhere from 10 to 20 minutes, depending on how close the peppers are to the broiler. Once charred, remove from the oven and carefully transfer the hot peppers to a bowl. Cover with saran wrap or a lid or a plate. This will help ease the skin removal. Once cool enough to handle, rub away the skins of the pepper. Set aside.
- Preheat oven to 425 degrees. In a shallow dish, toss the eggplant slices with EVOO, balsamic vinegar, a pinch of salt and freshly ground pepper. Let marinate for 15 minutes.
- Place the marinated eggplant slices on a parchment lined baking sheet. Roast for 15 minutes.
- To assemble the sandwiches, divide the pesto between four bread slices. Top with the roasted eggplant, roasted bell peppers, fresh mozzarella and arugula. Close the sandwiches with the remaining bread slices and serve!
Keywords: vegetarian, veggie, sandwich, eggplant, balsamic vinegar, balsamic roasted eggplant, pesto, roasted bell peppers, mozzarella, meatless, arugula, meatless monday