This sandwich is filled with the Italian flavors of the pesto, roasted peppers, eggplant, and summer squash.



For the pesto
For the sandwiches


Instructions Checklist
  • Make the pesto: Pulse basil, Parmesan, pine nuts, garlic, salt, and pepper in a food processor until combined. With machine running, add 1/2 cup oil in a slow, steady stream. Transfer to a small airtight container, and top with remaining oil. Pesto can be refrigerated overnight.

  • Preheat grill or grill pan to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Grill bell pepper, turning with tongs, until blackened all over. Place in a bag, close bag, and steam 15 minutes. Peel pepper, and discard skin.

  • Lightly brush both sides of eggplant, zucchini, and summer squash with oil, and season with salt and pepper. Grill, flipping once, until golden brown and soft, 3 to 4 minutes per side.

  • Pull out most of the doughy center of bread, and reserve for another use (such as breadcrumbs). Brush inside of each loaf with oil. Spread pesto over bottom half of each loaf. Top one loaf bottom with grilled vegetables and half the mozzarella; top remaining loaf bottom with prosciutto and remaining mozzarella. Sandwich top and bottom of each loaf, and press firmly. Tightly wrap each sandwich in plastic, allowing air to release before sealing. Wrap each in parchment paper, and tie with kitchen string. Place sandwiches in refrigerator, and weigh down with a heavy object (such as a Dutch oven). Refrigerate at least 2 hours (or overnight). Slice, and serve.

Cook's Notes

A pressed sandwich is a loaf of rustic bread that's split, filled with ingredients, and then wrapped and refrigerated overnight under a weight to flatten the layers and meld the flavors. The concept is infinitely variable, so adjust the ingredients as you like. A mandoline ensures that the vegetables are sliced thinly and evenly.

Reviews (2)

34 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 3
Rating: Unrated
Hi summerreadydani: I see you are a 'newbe' just since May 08, wow, congrats for joining us all. Why not join the 'Somersizers' and then you don't have to count or worry about calories, etc. You can then eat most all of Martha's recipes, with just a few adjustments. Hope you come back to this recipe and find my note.
Rating: Unrated
I would love to see recipes with nutrional info and calories