To make the sandwich: Prepare grill. Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips. Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half. To make the pesto: In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup. Makes 4 sandwiches. Gourmet August 1994
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 375 (83%)|
|Amt Per Serving||% DV|
|Total Fat 41.7g||56 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 27.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 16.5mg||5 %|
|Sodium 291.4mg||10 %|
|Potassium 435.8mg||11 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 10.9g|
|Protein 9.3g||13 %|
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Calories per serving: 450
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