Sándwich italiano de verduras tostadas (¡Increíble!)

Ingredientes

• 1 bunch basil leaves
• 1/4 cup nuts ((a handful or about an ounce) Any: peanuts, almonds, hazelnuts, pistachios, or a mixture)
• 1/4 cup parmesan cheese (grated (a handful or about an ounce))
• 1 clove garlic ((small))
• 1/4 cup olive oil (approximately (you may want to add a little more))
• 1/2 eggplant (cut into 1/2-cm thick (approx) slices lengthwise (for nice big slices))
• 3 tablespoons olive oil (for brushing the eggplant slices, and for the outside of the sandwiches, just before cooking)
• 2/3 loaf focaccia
• 2 handfuls fresh spinach
• 7 ounces mozzarella cheese
• 1/4 cup sundried tomatoes ((about 2 ounces) from a jar, in oil)

Preparación

1. 1

   Prepare oven, baking tray and eggplant slices. Roast eggplant.: First, pre-heat the oven to 350F/180C and line a large baking tray with baking paper. Brush both sides of your eggplant/aubergine slices with olive oil and roast for around 25 minutes or until soft and golden.

2. 2

   Make the pesto.: While your eggplant/aubergine slices are roasting, make the pesto. Put the basil, nuts, parmesan and garlic in a food processor and pulse until a chunky mixture forms. With the motor running, add the olive oil a little at a time until you have the consistency of a pesto. Add a little more oil if necessary. Set aside.

3. 3

   Assemble sandwiches.: Slice your pieces of bread in half crosswise, then spread each half with a generous amount of pesto. Top with the spinach (a handful on each sandwich), folded eggplant/aubergine slices (around 3 on each sandwich), mozzarella and sundried tomatoes.

4. 4

   Cook on a sandwich press.: Preheat a sandwich press or frying pan. Top the sandwich with the other half of the bread, then brush both the top and bottom lightly with a little olive oil. Cook for a few minutes until hot, melting and crisp.