roasted Eggplant & Red Pepper Sandwich With Bistro Pesto


Bistro Pesto
1-1/4 qt. fresh basil
1-1/4 cups KRAFT Grated Parmesan Cheese
1/3 cup pine nuts, toasted
5 cloves garlic cloves, minced
1-1/4 cups olive oil
1 cup GREY POUPON Bistro Sauce
5 each eggplants, peeled, each cut crosswise into 10 slices (about 1/2 inch thick)
1-2/3 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
2-1/2 tsp. salt
25 each French bread rolls (6 inch), split, toasted
7 each largetomatoes, each cut into 8 slices
50 strips roasted red peppers, cut into 1/2-inch-wide strips
50 rings red onions, thinly sliced, separated into rings
1-2/3 cups goat cheese
1/3 cup fresh oregano leaves


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