Grilled Tomino Cheese Sandwich with Vegetables & Pesto

BBQ Tomino with Grilled Vegetables and Mustard

Category: Main Dishes
Servings: 2

Ingredients:

Ingredient	Quantity
Hamburger buns	2
Arugula	to taste
Tomini (soft cheese)	2
Dijon mustard	2 tbsp
Extra virgin olive oil	2 tbsp
Eggplant	1
Zucchini	2
Beefsteak tomatoes (or large tomatoes)	1
Extra virgin olive oil	to taste
Sea salt	to taste
Black pepper	to taste
Fresh basil	35g
Fresh mint	35g
Unsalted pistachios	40g
Parmigiano Reggiano DOP	40g
Extra virgin olive oil	40g
Sea salt	to taste
Black pepper	to taste

Instructions:

Prepare the Pesto:
- Begin by washing and drying the fresh basil and mint leaves. Once ready, place them into a blender or food processor.
- Add extra virgin olive oil, sea salt, and black pepper to the herbs. Blend until you achieve a smooth pesto consistency. Set this aside for later use.
Prepare the Vegetables:
- Slice the zucchini and eggplant into rounds or strips, depending on your preference.
- Transfer the sliced vegetables into a baking dish. Drizzle with extra virgin olive oil and season with sea salt and black pepper.
- In a small bowl, mix Dijon mustard with a little extra olive oil to create a mustard marinade.
Grill the Vegetables:
- Once the vegetables are seasoned and marinated, transfer them to a grill. Place the vegetables on the grill, cover, and cook on both sides.
- Grill the zucchini and eggplant for about 10 minutes in total, ensuring they are tender and slightly charred.
- The tomatoes will need less time—only a few minutes—so add them later during grilling.
Cook the Tomini (Soft Cheese):
- Once the vegetables are grilled, place them on the upper rack of the grill. On the lower rack, place the Tomini cheese.
- Grill the Tomini for 1-2 minutes per side, until the cheese is slightly soft and on the brink of melting.
Assemble the Sandwiches:
- While the cheese is grilling, cut the hamburger buns in half. Spread the pesto on both sides of the bun.
- Place a slice of grilled eggplant on the bottom half of each bun, followed by a few fresh arugula leaves.
- Once the cheese is ready, place a piece of the grilled Tomini cheese on top of the eggplant. Cover with the top half of the bun, which has also been spread with pesto.
Serve:
- Once both sandwiches are assembled, serve immediately, enjoying the smoky flavors of the BBQ, the creamy melted cheese, and the fresh pesto.
- For an extra touch, sprinkle chopped pistachios and grated Parmigiano Reggiano on top, along with fresh basil and mint for garnish.