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)"
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
How to Make It
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.
Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.
Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm.
While the Zucchini gets top billing, it can easily be substituted with grilled mushrooms, artichoke hearts, yellow squash, eggplant or even butternut squash. The sandwich is so hearty, you'll never miss the meat.
OMG! Soooo good!! We just finished eating, and if I wasn't so full, I'd eat another one!! We used ciabatta rolls, and they might have been a tad too crunchy. Oh my, the zucchini came out delicious. I also added yellow squash, too. I will definitely make squash just like this again. It was scrumptious!! I did as a previous reviewer did and toasted the rolls, then scraped the edges with a garlic clove. I served with corn and cole slaw. It was soooo good!! We're definitely making these again!!
Adored these sandwiches! Great weekend to try out since the farmer's market is back for the summer and I had some great zucchini, yellow tomatoes and beautiful basil. A few changes: 1) added 1/2 of a grilled boneless, skinless chicken breast seasoned with italian seasoning and sliced to each sandwich; 2) brushed both sides of our rolls (not ciabatta, just what looked good fresh at the store) with olive oil and grilled till toasted; then while still warm, rub the cut side of a fresh garlic clove over each bun half vigorously (then you don't have to lose the garlic flavor with the minced on the zucchini). Assembled all ingredients as directed and enjoyed - great flavors, really filling and a wonderful summertime recipe. Will absolutely make these again & again; enjoy!
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)