This Mediterranean Chicken Pressed Picnic Sandwich caught my eye because it sounded so similar to my beloved restaurant order, and the thought of making it at home was so appealing. Not only are the flavors killer good, but you can also make this ahead. This sandwich doesn’t just hold up overnight, it improves after time to compress and marinate in the refrigerator. The headnotes to the original recipe state it best: “This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets.”ingredients

1      small eggplant, cut lengthwise into 1/4-inch slices
1      small zucchini, cut lengthwise into 1/4-inch slices
1      small yellow squash, cut length-wise into 1/4-inch slices
3    tablespoons   olive oil, divided
1      large loaf ciabatta bread, halved
1/3   cup   prepared pesto
1/3   cup   prepared tapenade
2      jarred roasted red peppers, sliced
1    8 ounce package  fresh mozzarella, drained and sliced
2    tablespoons   balsamic vinegar
directions
Heat grill pan or grill to medium-high heat. Brush eggplant, zucchini, and yellow squash with 2 tablespoons olive oil, and grill 3 to 4 minutes per side, or until charred and softened. Transfer to plate.
Hollow inside of bread to make room for vegetables. Spread pesto on one side of bread. Spread tapenade on other side of bread.
Layer eggplant, zucchini, yellow squash, roasted red peppers, and mozzarella on one side of bread. Drizzle with balsamic vinegar and remaining 1 tablespoon olive oil. Season with salt and pepper. Press top and bottom of sandwich together, and wrap tightly in plastic wrap. Place on baking sheet, and weigh down with heavy skillet or two large cans. Refrigerate 2 hours or overnight. Unwrap before slicing and serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 25, chol. (mg) 34, sat. fat (g) 8, carb. (g) 42, fiber (g) 4, sugar (g) 4, pro. (g) 15, sodium (mg) 726, Percent Daily Values are based on a 2,000 calorie diet