Pictured above. Recipe by Tucker Shaw. Make this the night before for an afternoon picnic. Use homemade or store-bought pesto. Makes 1 big sandwich, enough to feed 6-8 people.
Ingredients
1 small eggplant, sliced into 1/2-inch rounds
1 zucchini, sliced into 1/2-inch rounds
1 loaf Italian bread
About 1/2cup basil pesto
1 garlic clove, smashed and minced
1 jar marinated artichoke hearts or crowns, sliced thin
2 roasted and peeled bell peppers
1 small jar sun-dried tomatoes in oil
1 tub bocconcini (mozzarella balls)
Leaves from 1 small bunch basil, or to taste
Directions
Grill eggplant and zucchini until done, about 4 minutes on each side. Meanwhile, split bread loaf in half lengthwise. Scoop out some of the bread; set aside for bread crumbs for another recipe.
Stir together pesto and garlic. Spread pesto on half of bread. Layer on artichoke crowns, peppers, sun-dried tomatoes, eggplant, zucchini, cheese and basil leaves. Top with remaining half of bread. Wrap tightly in aluminum foil, place in rimmed cookie sheet, and weigh down with a heavy pot. Place in refrigerator overnight. Bring sandwich to picnic still wrapped, then slice to make individual servings.
