BAGUETTE SANDWICH WITH ROASTED EGGPLANT, TOMATOES AND PESTO
Make and share this Baguette Sandwich With Roasted Eggplant, Tomatoes and Pesto recipe from Food.com.
Provided by anidifrancofan
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Toss eggplant slices with olive oil, garlic, 1/4 teaspoon salt and a few pinches pepper.
- Lay eggplant on baking sheet and bake for 20 minutes.
- Remove from oven and brush with the balsamic vinegar.
- Cut baguette in half lengthwise and hollow out the center.
- Brush both sides generously with pesto, then lay eggplant in bottom in overlapping slices.
- Follow with an overlapping layer of tomatoes and sprinkle them lightly with salt and pepper.
- Place the cheese on top and follow with the lettuce.
- Place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches.
Nutrition Facts : Calories 201.6, Fat 8.8, SaturatedFat 5.1, Cholesterol 19.7, Sodium 343.3, Carbohydrate 21.1, Fiber 6, Sugar 6, Protein 11.4
ROASTED EGGPLANT SANDWICHES
Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.
Provided by Brittney Tun
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
- Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
- Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
- Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 51 g, Cholesterol 14.4 mg, Fat 16.8 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 5.4 g, Sodium 487.1 mg, Sugar 8.6 g
ROASTED EGGPLANT AND TOMATO SANDWICHES
When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
- Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.
- Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.
Nutrition Facts : Calories 299 g, Fat 14 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g
MILANO BAGUETTE SANDWICH ( PROSCIUTTO )
Make and share this Milano Baguette Sandwich ( Prosciutto ) recipe from Food.com.
Provided by Japanese Delight
Categories Lunch/Snacks
Time 7m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cut the baguettes into thirds and then down the middle. I buy baguettes par baked then finish them off at home so they're nice and warm, soft and crisp.
- Brush both sides of the sandwich bread with good olive oil.
- Lay out about 3 slices of prosciutto on bottom side of each sandwich. (or however much meat you'd like).
- Make sure you squeeze out the excess water from the mozzarella balls with a paper towel. Place 3-4 slices of sliced mozzarella on top of the prosciutto.
- Cover the tops of the mozzarella with basil leaves, and place tops of the sandwich bread.
- YUM!
Nutrition Facts : Calories 757.7, Fat 29.9, SaturatedFat 15.9, Cholesterol 89.5, Sodium 1631.9, Carbohydrate 81.5, Fiber 5, Sugar 1.6, Protein 38.8
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