Get ready to elevate your picnic game with these mouthwatering Eggplant Prosciutto Pesto Pressed Picnic Sandwiches! Bursting with the rich flavors of grilled eggplant, savory prosciutto, and vibrant pesto, this Italian-inspired delight is not just a meal—it's an experience. Perfect for outdoor gatherings or a quick lunch, these sandwiches are incredibly easy to make and will leave your taste buds singing. Trust us, once you take a bite, you’ll wonder how you ever enjoyed a picnic without them!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 large eggplant, sliced
- 4 slices of prosciutto
- 1/2 cup pesto
- 8 slices of ciabatta bread
- Olive oil for brushing
- Salt and pepper to taste
Instructions
- Begin by preparing the eggplant. Slice the large eggplant into 1/2-inch thick slices. Sprinkle both sides with salt and let them sit for about 10 minutes to draw out excess moisture. This will help reduce bitterness and improve texture.
- After 10 minutes, rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.
- Preheat a grill or grill pan over medium-high heat. Brush both sides of the eggplant slices lightly with olive oil and season with pepper to taste.
- Once the grill is hot, place the eggplant slices on it. Grill for about 4-5 minutes on each side, or until the eggplant is tender and has nice grill marks. Remove from the grill and set aside to cool slightly.
- While the eggplant is cooling, prepare the ciabatta bread. If desired, you can lightly toast the ciabatta slices on the grill or in a toaster for added texture.
- To assemble the sandwiches, lay out four slices of ciabatta bread. Spread a generous amount of pesto on each slice.
- On top of the pesto, layer the grilled eggplant slices evenly. Then, place one slice of prosciutto on each sandwich, allowing it to drape slightly over the edges for a rustic look.
- Top each sandwich with another slice of ciabatta bread, pressing down gently to hold the ingredients together.
- Brush the outside of each sandwich lightly with olive oil to promote a golden crust when grilled.
- In the same grill or grill pan, place the assembled sandwiches. Grill for about 3-4 minutes on each side, or until the bread is golden and crispy, and the filling is heated through.
- Once grilled, remove the sandwiches from the heat and let them rest for a minute. This will help the flavors meld together.
- Cut each sandwich in half and serve warm or at room temperature. These sandwiches make a perfect picnic treat, packed with flavor and texture!
Tips
- Salt the Eggplant: Don’t skip the salting step! It helps to draw out moisture and bitterness, resulting in a more flavorful and tender eggplant.
- Grill Marks Matter: For those beautiful grill marks and smoky flavor, make sure your grill is adequately preheated before adding the eggplant slices.
- Toast the Bread: Lightly toasting the ciabatta before assembling the sandwiches can add a delightful crunch and prevent the bread from getting soggy.
- Layer Wisely: When assembling, be generous with the pesto and layer the ingredients evenly to ensure every bite is packed with flavor.
- Press and Grill: Press down gently on the sandwiches while grilling to help meld the flavors together and achieve that perfect golden crust.
- Rest Before Serving: Let the sandwiches rest for a minute after grilling. This allows the flavors to meld beautifully and makes them easier to cut.
- Perfect for Picnics: These sandwiches can be made ahead of time and served warm or at room temperature, making them an ideal choice for any outdoor adventure!
Nutrition Facts
Calories: 475kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
