✔ Summer is my favorite season. I love the warm weather, the beach, the long hours of daylight, and the abundance of fresh produce available at farmers’ markets. This is the ideal quickie weeknight summer dinner.
What really makes a sandwich is the bread it’s made on good bread is worth seeking out. For this sandwich, I like to use a crusty, whole wheat or multigrain rustic-style loaf, which you can find in any good bakery or Trader Joe’s.
How To Make PESTO MAYONNAISE ↷
- 1 cup fresh basil leaves
- 1 garlic clove
- 2 tablespoons grated Parmesan cheese
- Freshly ground black pepper
- ¼ cup light mayonnaise (I prefer Hellmann’s Light)
Ingredients :
- 1 medium eggplant, cut lengthwise into ¼-inch-thick
- slabs
- 2 medium zucchini, sliced lengthwise ¼ inch thin
- Olive oil spray or mister
- 2 tablespoons balsamic vinegar
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 8 (1-ounce) slices bread from a multigrain round
- country loaf
- 1 large tomato, thinly sliced
➥ For the pesto mayonnaise :
In a food processor, combine the basil, garlic, Parmesan, and black pepper to taste and pulse until smooth. Add the mayonnaise and pulse a few times.
➥ For the sandwiches :
Preheat a grill to medium (or preheat a grill pan over medium heat). Spray the sliced vegetables generously with olive oil and drizzle on the balsamic vinegar. Season with the oregano, salt, and black pepper to taste.
Grill the vegetables until lightly browned and tender, 5 to 6 minutes on each side.
Toast the bread on the grill for about 1 minute per side. Spread the pesto mayonnaise on the bread.
Divide the grilled vegetables among 4 of the bread slices, layer the sliced tomatoes on the vegetables, and then top with the remaining 4 slices of bread.
Nutritionals Informations ↷
- CALORIES: 260
- FAT: 9 g
- SATURATED FAT: 2 g
- CHOLESTEROL: 9 mg
- CARBOHYDRATE: 39 g
- FIBER: 7 g
- PROTEIN: 8 g
- SUGARS: 9 g
- SODIUM: 424 mg
