Grilled Veggie and Mozzarella Sandwich
A quick and flavorful sandwich with smoky grilled vegetables, creamy mozzarella, and a sweet-tangy balsamic glaze, perfect for any summer meal.
Ingredients
Sandwich Ingredients
- 4 pieces ciabatta rolls, split Use day-old ciabatta for better toasting.
- 8 oz fresh mozzarella, sliced Burrata or sliced provolone can be substituted.
- 1 medium zucchini, sliced lengthwise into ½-inch pieces
- 1 piece red bell pepper, seeded and cut into strips
- ½ piece red onion, sliced into thin rings
- 8 oz portobello mushrooms, stems removed and sliced Slice slightly thicker to prevent collapsing.
- 3 tbsp extra-virgin olive oil, divided
- 2 tbsp balsamic vinegar
- 1 tsp honey or maple syrup Substitute agave for vegan.
- 1 clove garlic, minced
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh basil leaves, torn
Instructions
Preparation
- Wash and dry all vegetables.
- Slice zucchini lengthwise into ½‑inch pieces. Cut the red pepper into strips. Slice the red onion into thin rings and the portobellos into slices.
- Place everything in a large bowl.
- In a small bowl, whisk together 2 tbsp of olive oil, balsamic vinegar, honey or maple syrup, minced garlic, sea salt, and black pepper.
- Toss half of that glaze with the vegetables until lightly coated. Let rest for 5 minutes while you preheat the grill.
Grilling
- Preheat a grill or grill pan to medium‑high (about 400°F). Oil the grates or pan lightly to prevent sticking.
- Grill the marinated vegetables for 3–4 minutes per side until tender-crisp and nicely charred. Remove and set aside.
- Brush the cut sides of the ciabatta with the remaining glaze. Grill the bread cut‑side down for 1–2 minutes until lightly crisp.
- While the bread is still on the grill, place mozzarella slices on the bottom halves. Cover with a lid or foil to trap heat and melt the cheese for 30–45 seconds.
- Pile the grilled vegetables over the melted mozzarella. Drizzle a little extra glaze and scatter torn basil leaves.
- Close the sandwich, press gently, and give a final 1‑minute press on the grill to meld flavors.
Serving
- Remove from the grill, let rest for a minute, then serve immediately with a simple side salad or chips.
Notes
For best results, don't overcrowd the grill. Serve with a crisp green salad or fries. Wrap sandwiches tightly in foil for a picnic. Leftovers can be stored in the fridge for up to 2 days. Reheat in the oven or skillet.