Description
Irresistible grilled sandwiches filled with smoky vegetables and creamy mozzarella, perfect for warm-weather dinners or casual gatherings.
Ingredients
Scale
- 4 ciabatta rolls, split
- 8 oz fresh mozzarella, sliced
- 1 medium zucchini, sliced lengthwise into ½-inch pieces
- 1 red bell pepper, seeded and sliced into strips
- ½ red onion, sliced into thin rings
- 8 oz portobello mushrooms, stems removed and sliced
- 3 tbsp extra-virgin olive oil, divided
- 2 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh basil leaves, torn
Instructions
- Prep the vegetables by washing and slicing them into the specified sizes.
- Make the glaze by whisking together 2 tbsp olive oil, balsamic vinegar, honey, minced garlic, sea salt, and black pepper.
- Toss half the glaze with the vegetables and let rest for 5 minutes.
- Preheat the grill to medium-high, about 400 °F, and brush with oil.
- Grill the marinated vegetables for 3-4 minutes per side until tender-crisp and marked.
- Brush the cut sides of ciabatta with the remaining glaze and grill until lightly crisp.
- Top the bottom halves of the ciabatta with mozzarella and cover to melt for 30-45 seconds.
- Assemble the sandwiches with grilled vegetables, drizzle extra glaze, and basil leaves. Press gently and give a final 1-minute press on the grill.
- Remove, let rest for 1 minute, and serve immediately.
Notes
Best served with mixed green salad or crispy potato chips. For the best texture, assemble the sandwiches just before eating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 570
- Sugar: 8g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 30mg