Take your taste buds on a trip with the Eggplant Prosciutto Pressed Sandwich. A fresh Ciabatta loaf with a spread of Beano’s Olive Oil Submarine Dressing followed by a layer of baked eggplant, savory prosciutto, roasted red peppers, fresh mozzarella, and creamy goat cheese. It’s a lunch experience like no other!
Ingredients:
- 1 loaf of ciabatta bread, cut in half
- 1 eggplant, cut lengthwise into 1/4 in slices
- Beano’s Olive Oil Submarine Dressing
- 4 oz of original goat cheese
- 16 oz of fresh mozzarella
- 4 oz of prosciutto
- 2 tbsps of roasted red bell peppers
- plastic wrap
Directions:
1. Brush the eggplant slices with Beano’s Olive Oil Submarine Dressing and grill over medium-high until both sides are cooked.
2. Spread 2 tbsps of Beano’s Olive Oil Submarine Dressing on the top slice of the ciabatta loaf.
3. On the bottom slice of the bread spread the goat cheese then layer prosciutto, red peppers, slices of mozzarella, and eggplant.
4. Place the top slice over the bottom slice then pressed down. Wrap the sandwich in plastic wrap. Then in the refrigerator place a heavy box on top of the sandwich and let it sit overnight.
5. Take the box off the sandwich and remove it from the fridge. Remove the plastic wrap then cut the ends and the sides until it’s a rectangle. Then slice the sandwich into smaller sizes if desired.
2. Spread 2 tbsps of Beano’s Olive Oil Submarine Dressing on the top slice of the ciabatta loaf.
3. On the bottom slice of the bread spread the goat cheese then layer prosciutto, red peppers, slices of mozzarella, and eggplant.
4. Place the top slice over the bottom slice then pressed down. Wrap the sandwich in plastic wrap. Then in the refrigerator place a heavy box on top of the sandwich and let it sit overnight.
5. Take the box off the sandwich and remove it from the fridge. Remove the plastic wrap then cut the ends and the sides until it’s a rectangle. Then slice the sandwich into smaller sizes if desired.
6. Enjoy!
