Med Melts
This med melt is an open-faced Mediterranean grilled cheese. It’s slathered with a creamy ricotta walnut pesto with sundried tomatoes, layered with roasted eggplant, tomatoes, sauteed mushrooms and a few other delicious savory ingredients, and then broiled under provolone cheese. You mouth will sit up and say, “Helllloooo, darling!” and your brain will say, “What? I like eggplant now?”
Servings Prep Time
4sandwiches 30minutes
Servings Prep Time
4sandwiches 30minutes
For the walnut ricotta pesto
For the sandwich
Make the Pesto
  1. Start the pesto spread by mixing all the pesto ingredients together in a food processor. Blend until well mixed.
Roast some vegetables
  1. Lay the sliced eggplant and tomatoes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Rub it all gently until evenly coated and seasoned. Broil on middle rack about 10 minutes, until they are starting to brown and dry a tiny bit.
Saute Mushrooms
  1. Slice mushrooms and saute in a small skillet until starting to brown. Season with salt and pepper to taste.
Assemble Sandwiches
  1. Toast the bread if desired. Slather a generous helping of the pesto over each slice. Layer eggplant, tomato, roasted red peppers, and mushrooms over each slice. Sprinkle with green onion and a few crumbles of feta. Lay 2 slices of provolone over each sandwhich and toast under the broiler until the cheese is melted.
Recipe Notes
There is no Nutrition Label for this recipe yet.