Facebook pixel
 
Orders are not processed or shipped from 1.8.2019 until 18.8.2019
Shopping cart
You have no items in your shopping cart.

Open sandwich with grilled vegetables, pesto arugula, capers and sundried tomato

Vasilis Patsis
Open sandwich with grilled vegetables, pesto arugula, capers and sundried tomato
  • 7'

    Preparation

    Time

  • 3'

    Cooking

    Time

  • 1

    Serves

  • 1

    Difficulty

  • Print

    Recipe

Ingredients

slices of black bread
1 eggplant
1 zucchini
80 g feta cheese grated by hand
4 tbl. olive oil
2 slices of sun-dried tomato, cut into four
1/2 tsp. caper
salt & freshly ground pepper
For serving balsamic cream

Pesto arugula:
1 pack of arugula
4-5 tbl. Virgin olive oil
2 tbl. Pine
100g Parmesan cheese
1-2 cloves of garlic
Salt, freshly ground pepper

Method

1. Oiling the eggplants and pumpkins, salt and pepper them on the grill for 3-4 minutes on each side.

2. We roast the bread slices and oiling them on one side.
3. Place above slice a spoon of pesto, aubergines, pumpkins, sun-dried tomatoes, capers and grated feta on one slice of bread. Place for 2-3 minutes in a preheated oven at 180 degrees.

For the pesto arugula:
Pour in the mixer the arugula, garlic, pine nut, olive oil, parmesan cheese, salt, pepper and whisk until the arugula is completely dissolved and the mixture looks like a paste.

Leave your comment