Pressed Vegetarian Picnic Sandwich







  1. To make Sandwiches: Preheat oven to 350F. Coat baking sheet with cooking spray. Lay eggplant slices in single layer on baking sheet, and coat with cooking spray. Season with pepper, if desired. Bake 20 minutes, or until browned and tender, turning once.
  2. Meanwhile, cook green beans in large pot of boiling water (or steam) until tender. Drain and rinse under cold water. Dry well with paper towels.
  3. To make Vinaigrette: Blend olive oil, vinegar, basil, parsley, shallots, mustard (opt) and sugar in blender or food processor until smooth.
  4. Pull out most of soft white bread from centers of baguette halves. Spread tapenade in hollow bottom half. Brush with vinaigrette. Spread green beans over tapenade, and press firmly, Lay red pepper slices on top, followed by egg slices and eggplant.
  5. Brush inside of baguette top generously with vinaigrette, and set over eggplant slices. Press sandwich together, and tie with twine or wrap tightly in wax paper or plastic wrap. Chill 1-4 hours. Slice into 4 servings with serrated knife and serve with any remaining vinaigrette.


Potassium: 560 mgs (We would consider this a medium potassium food, but appropriate as a main dish.) Phosphorus: 244 mgs *Our sodium goal per meal is 500-600mg sodium, so having one of these hearty sandwiches fits close within these guidelines.

Note on the sodium: The sodium for 1/2 of a 9″ sandwich will appear higher than actual sodium intake due to limitations with nutrient analysis software. My nutrient analysis database didn’t have low sodium olives. Also, when you create this sandwich you should scoop out some of the fleshy part of the bread in order to fill and press it.  This would significantly reduce the sodium as well since the majority of the sodium is from the bread.