Eggplant Cilantro-Pumpkin Seed Pesto Sandwich Recipe

Name: Eggplant Cilantro-Pumpkin Seed Pesto Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Sourdough bread slices; 2 tablespoons Mayonnaise; 4 tablespoons Goat cheese; Breaded eggplant cutlets (I used Trader Joe's frozen breaded eggplant cutlets); Green leaf lettuce; 4 Garlic cloves; 1 bunch Cilantro; 1/2 cup Olive oil; 1/2 cup De-shelled, unsalted Pumpkin seeds; 1/4 cup Parmesan cheese; Salt&pepper to taste; 1 tablespoon Lemon juice; Dash Balsamic vinegar; Dash Olive oil (for lettuce)

Servings: persons

4 Sourdough bread slices
2 tablespoons Mayonnaise
4 tablespoons Goat cheese
Breaded eggplant cutlets (I used Trader Joe's frozen breaded eggplant cutlets)
Green leaf lettuce
4 Garlic cloves
1 bunch Cilantro
1/2 cup Olive oil
1/2 cup De-shelled, unsalted Pumpkin seeds
1/4 cup Parmesan cheese
Salt&pepper to taste
1 tablespoon Lemon juice
Dash Balsamic vinegar
Dash Olive oil (for lettuce)

1
Bake eggplant cutlets (follow box instructions)
2
For the pesto: blend together garlic cloves, cilantro, olive oil, pumpkin seeds, Parmesan cheese, lemon juice, salt, and pepper to taste.
3
Dress four leaves of lettuce with a dash of balsamic vinegar and a dash of olive oil.
4
Lightly toast sourdough bread slices.
5
Combine mayonnaise with 2 tablespoons of pesto.
6
To assemble: spread goat cheese on one slice of bread, per sandwich, then spread mayo-pesto blend onto the other slice of bread. Place five cutlets on each sandwich, over the goat cheese, then add the dressed lettuce leaves and tomato slices. Top with other slice of bread and enjoy!

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 Sourdough bread slices, 2 tablespoons Mayonnaise, 4 tablespoons Goat cheese, Breaded eggplant cutlets (I used Trader Joe's frozen breaded eggplant cutlets), and more.

Yes, Eggplant Cilantro-Pumpkin Seed Pesto Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Cilantro-Pumpkin Seed Pesto Sandwich

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