Italian · Lunch
Grilled Vegetable and Cheese Sandwich
A grilled ciabatta sandwich layered with charred zucchini, eggplant, and bell pepper, melted provolone and fresh mozzarella, basil pesto, and balsamic vinegar. The smoky vegetables contrast with creamy cheese and tangy pesto on toasted Italian bread.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
451Calories
22.1gProtein
20.5gFat
47.3gCarbs
8.9gSugar
6.6gFiber
893mgSodium
55mgChol
10.2gSat Fat
724mgPotassium
540mgCalcium
3.1mgIron
0.8mcgVitamin B12
42mgVitamin C
vegetarian
low-cholesterol
high-fiber
gluten-free-adaptable
mediterranean
thirty-min-meals
all-time-classics
vegetarian
low-chol
Instructions
1
Prep
Slice zucchini, eggplant, and bell pepper into 1/4 inch planks. Brush vegetables with olive oil and season with salt and pepper.
2
Grill
Lay vegetables on a preheated griddle pan over medium-high heat for 3 to 4 minutes per side until charred and tender.
3
Build
Split ciabatta, spread basil pesto on bottom half. Layer grilled vegetables and fresh mozzarella on top.
4
Plate
Place sandwich under broiler on high for 2 minutes until cheese melts. Drizzle balsamic vinegar, scatter basil leaves, close sandwich, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g fresh mozzarella
- 22 ciabatta roll, split
- 5 oz140g zucchini
- 5 oz140g eggplant
- 11 small bell pepper
- 2 tbsp2 tbsp basil pesto
- 2 tsp2 tsp balsamic vinegar
- 2 tsp2 tsp olive oil
- 44 fresh basil leaves
- a pinch of salt
- a pinch of black pepper
