Jumbo Garden Sandwich | RICARDO

Ingredients

• 2 portobello mushrooms
• 1 red or yellow bell pepper, seeded and cut into thirds
• 1 small eggplant, cut into ½-inch (1 cm) slices
• ¼ cup (60 ml) olive oil
• Salt and pepper
• 1 large square flat bread or 6 x 8-inch (15 x 20 cm) ciabatta, halved horizontally
• 3 tbsp (45 ml) pesto
• 2 tbsp (30 ml) mayonnaise
• 5 oz (140 g) mozzarella cheese, thinly sliced
• 6 thin slices cured ham, such as prosciutto or Bayonne