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
• Sandwiches
• 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 large tomatoes, 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

1. Bistro Pesto: Process basil, cheese, nuts and garlic in food processor until well blended.
2. Gradually add oil, with motor running, until well blended.
3. Add bistro sauce; pulse until blended.
4. Sandwiches: Place eggplant in single layers in parchment paper-lined sheet pans; brush evenly with half the vinaigrette.
5. Sprinkle with salt.
6. Bake in 375 degrees F-convection oven 10 min.
7. Turn; brush with remaining vinaigrette.
8. Bake 10 min.
9. or until eggplant is tender and golden brown.
10. For each serving: Spread top half of 1 roll with 1 Tbsp.
11. goat cheese.
12. Spread bottom half with 2 Tbsp.
13. bistro pesto; top with 2 tomato slices, 2 eggplant slices, 2 pepper strips, 2 onion rings and 1 tsp.
14. oregano.
15. Cover with top of roll.

pesto, fresh basil, parmesan cheese, pine nuts, garlic, olive oil, sandwiches, eggplants, tomato, salt, bread rolls, tomatoes, red peppers, rings red onions, goat cheese, fresh oregano

Taken from www.kraftrecipes.com/recipes/roasted-eggplant-red-pepper-sandwich-bistro-pesto-115727.aspx (may not work)