Pressed Picnic Sandwich

1. 1

   Preheat a grill pan or large frying pan over high heat. Place sweet potato, eggplant and zucchini in a large bowl. Add oil, season to taste and toss well to coat. Cook vegetables in 3 batches for 2-3 minutes each side, until tender. Set aside to cool.

2. 2

   Slice the top quarter from loaf of bread and reserve. Scoop out the center, leaving a 1 inch thick shell. Spread the inside shell and lid with pesto.

3. 3

   Place a layer of sweet potato over the base of shell. Top with a layer of eggplant, zucchini, pepper, brie and artichokes. Repeat with any remaining vegetables.

4. 4

   Top with lid and wrap well in plastic wrap. Press between 2 large plates. Top with some heavy cans and chill overnight.

5. 5

   Preheat oven to 400u00b0F. Unwrap the bread and place on a baking sheet. Bake for 15-20 minutes, or until crust is golden. Cut into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.