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Grilled Veggie & Mozzarella Sandwiches

Grilled Veggie & Mozzarella Sandwiches for Summer Bliss

Enjoy Grilled Veggie & Mozzarella Sandwiches, a vibrant summer delight filled with smoky vegetables, gooey mozzarella, and fresh pesto.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium Eggplant Adds a creamy texture and absorbs flavors well; substitute with zucchini for a lighter option.
  • 1 medium Zucchini Provides a mild flavor and retains moisture; can swap for yellow squash.
  • 1 medium Onion Adds sweetness when grilled; use red onion for a bit of bite or shallots for more mildness.
  • 1 medium Tomato Juicy and adds moisture; opt for heirloom tomatoes in season for the best flavor.
  • 1 medium Red Bell Pepper Provides sweetness and crunch; green bell pepper can be used for a more bitter taste.
For the Sandwich
  • 8 ounces Mozzarella Creamy and melts well, enhancing the sandwich; use provolone for a sharper taste.
  • 1/3 cup Pesto Contributes a fresh, herby flavor profile; substitute with spinach pesto if desired.
  • 1 tablespoon Calabrian Chili Paste Offers a spicy kick; replace with sriracha or omit for a milder version.
  • to taste Salt + Pepper Essential for enhancing flavors; use sea salt for a gourmet touch.
  • 1 teaspoon Italian Seasoning Blends herbs for flavor depth; replace with fresh herbs like basil and oregano for a fresher taste.
  • 4 slices Ciabatta Bread Provides a chewy texture and toasty crust; any crusty bread like ciabatta or baguette works well.

Equipment

  • cast iron skillet

Method
 

Preparation Steps
  1. Preheat a cast iron skillet over medium-high heat for about 3-5 minutes until hot. Drizzle olive oil into the skillet.
  2. Add eggplant, zucchini, onion, tomato, and red bell pepper to the skillet in batches. Grill each batch for approximately 4-5 minutes, turning halfway through.
  3. Remove the grilled vegetables from the skillet. Place ciabatta bread cut-side down in the same skillet and toast for about 2-3 minutes until crispy.
  4. Spread a layer of pesto on one side of the toasted ciabatta and a thin layer of calabrian chili paste on the opposite side.
  5. Layer the grilled vegetables evenly on the pesto side and add slices of mozzarella cheese on top. Close the sandwich with the chili-side facing down.
  6. Cut the sandwich in half or quarters, arrange on a platter, and serve warm or at room temperature.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 20IUVitamin C: 40mgCalcium: 25mgIron: 10mg

Notes

These sandwiches can be stored in airtight containers for up to 3 days in the fridge. For longer storage, wrap in plastic wrap and foil and freeze them for up to 2 months.

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