This Italian Grilled Vegetable Antipasti Sandwich is layered with pesto, lemon ricotta, grilled peppers, zucchini and aubergine, and piled with leafy greens. Simple and delicious.
For the pesto (alternatively use store-bought pesto):
1small garlic clove,minced
1bunch basil leaves(about 2 cups loosely packed)
30glightly toasted pine nuts
25gfinely grated parmesan cheese
60mlextra-virgin olive oil,or more, as needed
Sea salt,to taste
For the lemon ricotta spread:
Finely grated zest from 1 organic lemon
1tablespoonfreshly squeezed lemon juice
For the grilled antipasti sandwiches:
2sweet pointed red peppers,quartered lengthwise
Extra-virgin olive oil
Sea salt and freshly ground pepperto taste
4bread rolls,split (or a baguette split and cut into 4 pieces)
Mixed salad leaves or arugula
To make the pesto:
Use a circular motion to blend the ingredients using a pestle and mortar, starting with the garlic and a pinch of salt, then add the basil and work into a paste. Then add the pine nuts, then cheese and finally the olive oil. Alternatively, use an immersion blender to process the ingredients until well combined. Set aside.
To make the lemon ricotta spread:
In a small bowl, add the ricotta, lemon zest and lemon juice. Mix together until well combined. Set aside.
To grill the vegetables and bread rolls:
Brush one side of the eggplant, zucchini and paprika with olive oil and season with salt and pepper.
Preheat the tabletop grill (or barbecue) over medium-high heat (on the LeMax level 8 for 5 minutes).
Brush the surface lightly with heat-resistant oil.
Place the vegetables on the grill, oiled side down, and brush them with a little more olive oil. Season with salt and pepper and grill for 4 minutes per side, or until softened and charred in parts. Transfer the vegetables to a serving plate.
Place the rolls on the grill and cook for 2 minutes, or until toasted and lightly charred.
Put together your sandwiches:
Spread some pesto on the top cut side of the sandwiches. Spread the ricotta spread on the bottom of the sandwiches and layer them with the grilled vegetables and some salad greens.
Serve and enjoy!
Have leftovers? Store them covered in the fridge and add them to a salad, or toss them together with some pesto and pasta, or make a pasta salad.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.