Mediterranean Melt Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

Prepare vegetables: Slice the eggplant into 1/2-inch rounds (or lengthwise slices if preferred). Core and cut bell peppers into 1/2-inch strips. Peel and slice the red onion into 1/4-inch rings or half-rings. Clean mushrooms and slice thickly.

Toss with oil and seasonings: In a large bowl, combine eggplant, peppers, onion, and mushrooms. Add 3 tbs olive oil, minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss until evenly coated.

Roast: Spread vegetables in a single layer on the prepared sheet, leaving space between pieces so they roast rather than steam. Roast 20–25 minutes, turning once at 12 minutes, until edges are caramelized and eggplant is tender. Remove from oven and set aside.

Toast nuts (if not already toasted): In a small dry skillet over medium heat, toast 2 tbs pine nuts or walnuts until fragrant and lightly browned, 2–3 minutes, shaking frequently. Let cool slightly.

Blend pesto: In a food processor or small blender, combine drained sun-dried tomatoes (3/4 cup), fresh basil (1/2 cup), toasted nuts, grated Parmesan (1/4 cup), 1 tbs lemon juice, 3 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Pulse until a coarse, spreadable pesto forms. Scrape down sides and pulse once more. If too thick, add 1 tsp olive oil or a splash of water to reach spreadable consistency.

Taste and adjust seasoning: Taste the pesto and adjust salt, pepper or lemon as needed. Set aside at room temperature.

Prep focaccia: Slice focaccia horizontally to create a top and bottom. Lightly brush the cut sides with melted butter or olive oil (about 1 tbs total).

Spread pesto: Generously spread sun-dried tomato pesto on both cut surfaces of the focaccia (reserve a little to serve alongside if desired).

Layer vegetables and cheese: On the bottom half, arrange a layer of roasted vegetables (eggplant, peppers, onions, mushrooms) evenly. Top the vegetables with provolone slices (2 slices per sandwich-size portion, or 4 slices across the whole focaccia). If using, add a handful of arugula or baby spinach on top of the cheese for freshness.

Close and grill: Close the focaccia. Heat a grill pan or skillet over medium heat. Place sandwich on the pan and press gently with a spatula or place a weighted pan on top. Grill 3–4 minutes per side until bread is golden and cheese is melted, pressing occasionally to compact the sandwich. Alternatively, use a panini press and grill until nicely toasted and cheese is melted.

Rest and serve: Transfer sandwich to a cutting board, let rest 1 minute, then cut into portions. Serve warm with any reserved pesto on the side.