Stacked Old World Sandwiches with Sauces’n Love Pesto

Stacked Old World Sandwiches with Sauces’n Love Pesto


  • 1 Jar Sauces’n Love Pesto
  • 1 Large Eggplant
  • 1/4 cup e.v. Olive Oil
  • 1 lb Fresh Mozzarella
  • 2 large Italian Sandwich Rolls
  • 1 6 oz jar Kalamata olives
  • 8 slices of hot soppresseta



  1. Pre-heat the oven to 350 degrees.
  2. Slice the eggplant and mozzarella into 8 thin slices (keep them as even as possible).
  3. Spread out eggplant on a cookie sheet and drizzle with olive oil.
  4. Bake in preheated oven for 10-15 minutes or until tops start to brown slightly.
  5. Let the eggplant cool to room temperature (about 20 min).
  6. Generously spread Sauces’n Love Pesto on both sides of the rolls.
  7. Layer eggplant, mozzarella, hot soppresseta, and olives on the bottom slice of the roll, alternating, ending up in 4 layers on each sandwich.
  8. Top the layers with the top side of the roll.
  9. Wrap the sandwiches tightly with plastic wrap (the goal is to press the sandwich down and let the flavors combine and seal. A cooks
    suggestion: place the wrapped sandwiches in a shallow roasting dish and place a book or heavy skillet on top of the sandwiches).
  10. Cool for at least 4 hours, sandwiches can be left for up to 24 hours.
  11. Serve at room temperature.