Food Service Search Staff

INGREDIENTS:48 slices Idaho-E.Oregon yellow onions (6 lbs.)
48 slices eggplant, peeled and sliced (6 lbs.)
1/3 cup minced garlic
1 ½ cups prepared pesto
48 slices roasted sweet red peppers, halves (6 lbs.)
48 slices roma tomatoes, sliced (6 lbs.)
48 slices provolone or mozzarella cheese, thinly sliced (3 lbs.)
48 large fresh basil leaves
24 6-inch Italian or French bread loaves, sliced in half crosswise and toastedDIRECTIONS:Arrange onion and eggplant slices in a single layer on non-stick or lightly oiled baking sheets. Spread garlic over onions. Bake at 400°F until tender, about 20 minutes. For each sandwich, spread about one Tbsp. pesto on each toasted bottom surface of rolls. Layer filling in order: 2 slices provolone, 2 roasted pepper halves, 2 eggplant slices, 2 tomato slices, 2 onion slices, and 2 basil leaves. Close with roll top. Repeat procedure for remaining sandwiches. Serve immediately.SERVINGS:24 sandwichesPHOTO CREDIT:Photo Credit: IDAHO-EASTERN OREGON ONION COMMITTEE