Grilled Vegetable and Mozzarella Sandwiches

Grilled Vegetable and Mozzarella Sandwiches Recipe
Karry Hosford
Top ciabatta bread wtih grilled vegetables and thick slices of fresh mozzarella for a hearty and healthy sandwich

Yield:

4 servings (serving size: 1 sandwich quarter)

Recipe from

Nutritional Information

Calories 338
Caloriesfromfat 30 %
Fat 11.1 g
Satfat 5.7 g
Monofat 3.5 g
Polyfat 1 g
Protein 14.3 g
Carbohydrate 44.8 g
Fiber 4.4 g
Cholesterol 28 mg
Iron 2.9 mg
Sodium 785 mg
Calcium 287 mg

Ingredients

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

Preparation

Prepare grill to medium-high heat.

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.

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.

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,

June 2004
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