Your taste buds will say "Mamma Mia!" when you bite into this Loaded Italian Eggplant Sandwich! It's layered with slices of breaded eggplant, prosciutto, fresh mozzarella, roasted red peppers, tomato, and pesto.
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You know how soup is synonymous with cold weather? Sandwiches are definitely synonymous with warmer weather! Sure, you can make a hot sandwich loaded with cheese and sauce to make you feel all warm and cozy. But there's just something about the spring that makes me want to head outdoors for lunch - preferably with something quick and easy to eat!
This Loaded Italian Eggplant Sandwich is kind of the best of both worlds. A warmup to springtime, if you will. And all you need to make it is a couple slices of breaded eggplant, prosciutto, fresh mozzarella, roasted red peppers, tomato, and pesto.
This sandwich is a great way to use up any extra slices of breaded eggplant that don't fit into your massive Eggplant Parm (trust me, it happens). Or you can always grab a box of frozen eggplant cutlets from the grocery store. Think of all of the easy Italian Eggplant Sandwiches you could make then!
Loaded Italian Eggplant Sandwich
If you love sandwiches from Italian delis, you'll love this Loaded Italian Eggplant Sandwich! It's a sandwich you definitely have to eat with both hands (and maybe even a fork) and it's full of tasty Italian goodness!
Starting this sandwich is simple. First, we need to toast our bread. Make sure it's some really good bread like an Italian sub roll or a crusty mini baguette. Once the bread is toasted, we can start layering our sandwich.
Add the eggplant on top followed by the prosciutto, mozzarella, roasted red peppers, and tomato.
Once the sandwich is loaded up, we're going to slather some pesto on top. Might I suggest using my Kale and Sundried Tomato Pesto?
Add the top of the bread back onto the sandwich, slice in half, and dig in!
Loaded Italian Eggplant Sandwich
Ingredients
- Mini baguette or Italian bread cut in half and toasted
- 2-3 large breaded eggplant slices warmed
- 2 slices prosciutto
- 2-3 slices fresh mozzarella
- 1 large slice roasted red pepper cut into thin strips
- 3 slices tomato cut thin
- 1 1/2 tbsp. pesto
Instructions
- Open the toasted bread and add the eggplant slices on top.
- Layer with prosciutto, mozzarella, roasted red peppers, and tomato.
- Spread the pesto onto the top of the roll/baguette.
- Place the top of the bread back onto the sandwich, pressing down gently.
- Cut the sandwich in half and serve.
This sandwich is totally satisfying on its own! But you can also serve it with your favorite sandwich side like chips or pickles.
If you whip up this Loaded Italian Eggplant Sandwich, be sure to share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
