2 Reviews

A little prep-intensive and messy to eat, but this sandwich totally delivers on flavor. I realized as I started making the recipe that I had forgotten to buy the spinach for the pesto. Luckily, I had a prepared basil pesto that I had purchased from the refrigerated section of market, and this worked out perfectly (saved some time, too). I agree with the other reviewer that more portabella was needed. Regardless, we really enjoyed this sandwich for lunch today. Thanks! Made for Photo Tag Summer 2013.

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Dr. Jenny June 16, 2013

Savory, salty, lip-smacking good! If all meatless meals were like this, there'd be a lot more vegetarians! This is one amazing sandwich. It's some work, but the relish and pesto can be prepared in advance. I grilled the veggies on the panini grill and pressed the entire sandwich in the panini maker at the end. You don't need to slice the portabella but do take the cap off. For four sandwiches, I needed four portabella caps, 1/2 eggplant, 1 zucchini and two red peppers. Made for the Italy stop on the Zaar World Tour.

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FLKeysJen June 28, 2008
Grilled Vegetable Muffuletta