Description
A comforting sandwich featuring warm, melted mozzarella, grilled smoky vegetables, and crusty ciabatta, perfect for any occasion.
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
- Wash and dry all vegetables. Slice zucchini, bell pepper, onion, and portobello mushrooms. Place in a large bowl.
- In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, garlic, sea salt, and black pepper.
- Toss half the glaze mixture with the vegetables and let rest for 5 minutes.
- Preheat a grill or grill pan to medium-high heat. Brush with remaining olive oil.
- Grill the marinated vegetables for 3–4 minutes per side until tender-crisp. Remove and set aside.
- Brush cut sides of ciabatta rolls with remaining glaze, grill cut-side down for 1–2 minutes.
- Place mozzarella on bottom halves of bread, cover to help melt cheese.
- Layer grilled vegetables on the mozzarella, drizzle with extra glaze, and scatter basil leaves.
- Close the sandwich, press gently, and grill for 1 minute to meld flavors.
- Let rest for one minute before serving.
Notes
These figures are estimates. For precise tracking, weigh your portions. Adjust salt carefully as ciabatta and mozzarella both contribute sodium.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 580
- Sugar: 4g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 30mg