This Pressed Roasted Vegetable Sandwich takes some prep time but it's more of an assembly of ingredients than a recipe. This happens to be 12 layers of fresh, roasted, and jarred vegetables but you could dismiss, substitute, or add any you'd like. Get creative with your own favorite vegetables and condiments!
Prepare the eggplant, zucchini, and mushrooms by roasting them in a 450°F oven for 20-30 minutes with some salt, pepper and olive oil.
Scrub and slice the potatoes and boil in salted water for 10-12 minutes until soft.
Scoop out the center of a large loaf of seeded Italian bread and neatly layer all the vegetables. Season the potatoes with salt and pepper. Add some olive oil and balsamic to the portobello mushrooms. Spread the pesto on the top piece of bread and add some more olive oil and balsamic vinegar.
Once the sandwich is full assembled, tightly wrap it in 3-4 large layers of aluminum foil. Refrigerate over night pressed with something heavy like a cast iron skillet.
Preheat the oven to 400°F.
Allow the wrapped sandwich to come to room temperature then bake on a sheet pan for 20 minutes. Remove the sandwich from the oven and carefully unwrap before baking again for another 20-25 minutes until the bread is well toasted.
Allow to cool for 15 minutes before slicing. It should be just warm to the touch.