We asked our friends at Fiore Market Café to create a sandwich for our Italian issue and they suggested the Piccolo Grilled Vegetable. Once you have the pesto sauce ready to go, it’s a delicious and easy sandwich to prepare.

INGREDIENTS

1 half baguette, sliced horizontally

1 slice eggplant

1 slice zucchini

1 slice yellow squash

2 tbsp homemade pesto

1 oz. burratta cheese

1 tsp diced red pepper/pimento

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WALNUT-BASIL PESTO

2½ cups fresh basil

¼ cup grated Parmesan

1 tsp chopped garlic

1 cup olive oil

1/8 cup toasted walnuts

PROCESS: Place basil, garlic, walnuts and Parmesan in a blender. Slowly add olive oil. Season with salt and pepper.

PULL IT ALL TOGETHER: Drizzle olive oil on the vegetables. Season with salt and pepper. Grill on both sides until cooked through. Heat baguette in the oven until warm. Lay the vegetables on bottom half of baguette. Drizzle on pesto. Top with red peppers. Top with burratta cheese.

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1. Grill the veggies.


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2. Add the pesto.


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3. Bit of peppers.


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4. A generous amount of Burratta.


Images: Tim Schamber

Check out many great recipes in the new book “Fresh” by Fiore Market Café. fioremarketcafe.com.