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Grilled Zucchini Caprese Sandwiches

Photo: Levi Brown; Styling: Angharad Bailey
Hands-on time 15 mins
Total time 15 mins
Yield 4 servings (serving size: 1 sandwich)
The fresh flavors in this Grilled Zucchini Caprese Sandwich recipe will leave you wanting more. One online reviewer claims, "These sandwiches came together quickly and won over the crowd. The zucchini was so flavorful with the garlic and oil. I wouldn't make any changes to the recipe! (served with chips and fresh veggies for lunch)"

Ingredients

  • 1 medium zucchini, trimmed and cut lengthwise into 6 slices
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 garlic clove, minced
  • 1 1/2 teaspoons balsamic vinegar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 4 (2-ounce) ciabatta rolls, split and toasted
  • 8 large fresh basil leaves
  • 1 medium tomato, thinly sliced
  • 6 ounces fresh mozzarella cheese, thinly sliced

Nutrition Information

  • calories 343
  • fat 16.8 g
  • satfat 6.6 g
  • monofat 8 g
  • polyfat 1.3 g
  • protein 15.4 g
  • carbohydrate 35.3 g
  • fiber 2 g
  • cholesterol 33.6 mg
  • iron 2.3 mg
  • sodium 722 mg
  • calcium 229 mg

How to Make It

  1. Heat a large grill pan over medium-high heat. Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.

  2. Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.

  3. Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm.