Grilled Veggie & Mozzarella Sandwiches Recipe
This Grilled Veggie & Mozzarella Sandwich features perfectly charred seasonal vegetables layered with creamy fresh mozzarella on toasted ciabatta rolls. Enhanced with a fragrant balsamic garlic marinade, the sandwich is a delicious and satisfying vegetarian option, ideal for a flavorful lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Sandwich
- 4 ciabatta rolls, split
- 8 oz fresh mozzarella, sliced
Vegetables
- 1 medium zucchini, sliced lengthwise (½-inch thick)
- 1 red bell pepper, seeded and sliced into strips
- ½ red onion, sliced into thin rings
- 8 oz portobello mushrooms, stems removed and sliced
Marinade
- 3 tbsp extra-virgin olive oil
- 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
- Preparing the Vegetables: Start by washing all the vegetables thoroughly and patting them dry. Slice the zucchini lengthwise into ½-inch thick pieces, cut the red bell pepper into strips, slice the red onion into thin rings, and slice the portobello mushrooms after removing the stems. Ensure all slices are uniform for even grilling. Place the sliced vegetables in a large bowl ready for grilling.
- Marinade & Toasting the Bread: In a small bowl, combine the remaining olive oil with balsamic vinegar, honey (or maple syrup), minced garlic, sea salt, and freshly ground black pepper to create a flavorful marinade. This mixture will be used to brush onto the bread and finish the sandwich. Next, slice the ciabatta rolls and lightly brush the cut sides with some of this marinade to prepare them for toasting.
- Grilling & Assembling: Preheat an outdoor grill or grill pan to medium-high heat, about 400°F. Grill the vegetables for 3 to 4 minutes per side until grill marks appear and the vegetables become just tender. Simultaneously, place the marinated ciabatta rolls cut side down on the grill to toast until lightly crisp. Once everything is grilled, layer the grilled vegetables on the bottom half of each roll, add slices of fresh mozzarella, sprinkle torn basil leaves over the top, then close the sandwich with the top half of the roll. Brush the assembled sandwiches lightly with the remaining marinade for an added burst of flavor.
Notes
- For a vegan option, substitute fresh mozzarella with vegan cheese.
- Use maple syrup instead of honey for a vegan-friendly marinade.
- If an outdoor grill is unavailable, a grill pan or broiler can be used.
- Make sure vegetables are cut evenly to ensure uniform cooking.
- Let the sandwiches rest for a couple of minutes after assembling to allow flavors to meld.
