Pressed Vegetarian Pesto Sandwich

This filling vegetarian pesto sandwich is layered with flavors like roasted zucchini, fire-roasted red peppers, and melty mozzarella, then is pressed to perfection.

Course Main Course

Cuisine American, Italian

Keyword pesto sandwich, vegetarian pesto sandwich, vegetarian sandwich

Prep Time 5

Cook Time 10

Total Time 15

Servings 2

Author Rihana

Ingredients

2 crusty rolls baguette, Italian bread, or sourdough
2 tablespoons pesto homemade or store-bought
1 medium zucchini sliced diagonally, ¼ inch thick
½ cup roasted red bell peppers from jar
4 slices mozzarella cheese from a mozzarella log
1 tomato sliced
½ tablespoon butter
extra virgin olive oil

Instructions

If you decide to make homemade pesto, use this easy and delicious recipe: How to Make Basil Pesto.
Slice the zucchini diagonally into 1/4 inch thick slices.
Set a large flat pan on medium-high heat. Add a drizzle of oil or spray the pan with oil. Set the zucchini slices in the pan and saute until lightly browned (about 4-6 minutes). Flip the zucchini over and saute the other side. Remove the zucchini from the pan and set it aside.
In the same pan, melt the butter. Place the inside of the bread face down and toast until it's lightly golden, about 2 minutes.
Assemble the sandwich.
Spread 1 tablespoon pesto sauce on the bottom bun.
Place 2 mozzarella slices on top of the pesto sauce.
Next, layer on the tomato slices, zucchini slices, and ¼ cup roasted red peppers. Drizzle extra virgin olive oil on the top bun.
The final step involves a George Forman grill or sandwich press.
Place the sandwich on the grill and press together until it toasts the bread on the outside and melts the cheese.
An alternative would be to use a toaster oven and lightly toast the entire sandwich.
Serve the sandwich immediately while it's warm.