Pressed Roasted Vegetable and Pesto Sandwiches on Focaccia
These sandwiches are pressed to let the flavours meld, then become irresistibly crispy in the oven
September always feels like a liminal month. As summer slowly grinds to a halt and before Autumn is in full, glorious swing, I’m always caught on the threshold between an early nostalgia hot summer days and looking forward to cozy Autumn, coloured leaves, warm knits, etc. I dedicate this week’s recipe to the last bits of summer, a final hurrah to make the most of gorgeous summer veg while it’s still here and delicious before leaning fully into Autumn.
There’s nothing revolutionary about these sandwiches, just simple, delicious, seasonal ingredients shining as they do. These would be amazing for an end of summer lunch. I imagine them being well-enjoying during a sunny day in the park. Make sure to roast your veg well, until tender and nicely browned, and don’t skimp on the parmesan or olive oil in the pesto, they are what make it so delicious. In a pinch, the pressing step can be foregone, but if you have the time, a juicy, compacted sandwich reheated in the oven so that the flattened outsides of the bread are just the right amount of crispy and the filling nicely juicy is a true thing of beauty.
Ingredients:
1 large eggplant, cut in half crosswise and then into ¼” strips lengthwise
2 medium zucchini, cut into ¼” strips lengthwise
2 bell peppers, stem and seeds removed and cut into quarters
1 large ball of fresh, high-moisture mozzarella, cut into ¼” slices
2 large tomatoes, cut into ¼” slices
Olive oil
Salt
1 loaf focaccia, roughly 10x10” (25x25cm)
For the pesto:
1 large bunch basil (~200g)
50 g / 1/3 cup pine nuts, roasted
1 clove garlic
50g / 1/2 cup parmigiano
80mL / 1/3 cup olive oil
Salt, to taste
Juice from 1/2 lemon
112 g / 1/2 cup mayonnaise
Instructions:
Preheat your oven to 400°F (200°C) and arrange the sliced eggplant, zucchini, and peppers in a single layer on 2 or 3 large baking trays lined with parchment paper. Drizzle the vegetables generously with olive oil, season with salt, and place in the oven for roughly 40 minutes, until caramelized and tender, flipping halfway.
Meanwhile, make the pesto: blend all of the ingredients except for the mayonnaise together in a blender or food processor until a chunky paste forms, adding a splash more oil if necessary to help it along. Taste and adjust the seasoning with more salt or lemon juice if necessary, then transfer the pesto to a jar or container for storing.
For the pesto mayonnaise, stir ¼ cup of the pesto into the mayonnaise, set aside.
To assemble your sandwiches, use a serrated knife to slice the loaf of focaccia to create top and bottom halves. Open the sandwich up and arrange the roasted veg on one half, then spread the pesto mayonnaise evenly across the other half and layer on the mozzarella and tomato slices. Season with salt and another drizzle of olive oil, then carefully fold the two halves together.
Place the whole sandwich on a sheet tray, then cover with a piece of parchment paper and place a second sheet tray on top. Stack some heavy objects like a cast iron pan, heavy cans, or books on top to weigh it down and let the sandwich press like this for at least an hour, but ideally overnight in the fridge.
After pressing, heat the oven to 350°F (180°C) and bake the sandwich for 12-15 minutes, until warmed through, the cheese is beginning to melt, and the outsides are slightly crispy. Remove the sandwich from the oven, slice into four, and serve.
-Avoid crowding your roasting trays with vegetables, this will cause them to steam instead of caramelize. A single layer of sliced veg with small gaps between them is best. Roast them until nicely browned for optimal flavour. Some might take longer than others to reach this point, so check them every so often and remove any that are done sooner.
-Make your pesto as smooth or chunky as you like by blending for longer (for smooth) and shorter (for chunky). I love a coarse pesto as it adds a really nice texture to the sandwich (and anything else you use it for). Make sure to toast your pine nuts for the best flavour.
-Sturdy and fresh, high-moisture mozzarella is my first choice for cheese here but another fresh cheese like burrata or ricotta would also be lovely on this sandwich.
-When buying focaccia, try to choose one that looks fresh and pillowy. If you have trouble finding it, this sandwich would be wonderful on ciabatta or even on a nice baguette, following the same instructions.
