Grilled Vegetable and Mozzarella Sandwiches

Grilled Vegetable and Mozzarella Sandwiches

Top ciabatta bread wtih grilled vegetables and thick slices of fresh mozzarella for a hearty and healthysandwich.

Yield: 4 servings (serving size: 1 sandwich quarter)



•  3 cups (1/8-inch-thick) diagonally cut zucchini (about 1 pound)

•  3 (1/8-inch-thick) slices red onion

•  1 red bell pepper, seeded and cut into 4 pieces

•  2 tablespoons balsamic vinegar

•  1 teaspoon extravirgin olive oil

•  1/2 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

•  Cooking spray

•  1 (1-pound) loaf ciabatta, cut in half horizontally

•  1 cup gourmet salad greens

•  5 ounces fresh mozzarella cheese, sliced

•  8 fresh basil leaves



1.  Prepare grill to medium-high heat.

2.  Combine first 7 ingredients in a large bowl, tossing to coat. Remove vegetables from bowl, reserving vinegar mixture. Place the onion and bell pepper on grill rack coated with cooking spray; grill 7 minutes on each side or until tender. Grill zucchini 3 minutes on each side or until tender.

3.  Hollow out bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Layer grilled vegetables, greens, cheese, and basil in bottom of loaf; drizzle reserved vinegar mixture on top. Cover with top of the bread; press lightly.

4.  Place filled loaf on grill rack; grill 4 minutes on each side or until cheese melts. Cut into quarters.


Note: You can use a grilling basket to make it easier to handle the vegetables as they cook. If you can’t find a loaf of ciabatta, use focaccia.


David Bonom, Cooking Light

JUNE 2004


Source: CookingLight