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Grilled Vegetable and Mozzarella Sandwiches

Karry Hosford
Yield 4 servings (serving size: 1 sandwich quarter)
Top ciabatta bread wtih grilled vegetables and thick slices of fresh mozzarella for a hearty and healthy sandwich

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.