Top ciabatta bread wtih grilled vegetables and thick slices of fresh mozzarella for a hearty and healthy sandwich

David Bonom
Recipe by Cooking Light

Gallery

Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich quarter)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • 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.

Chef'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.

Nutrition Facts

338 calories; calories from fat 30%; fat 11.1g; saturated fat 5.7g; mono fat 3.5g; poly fat 1g; protein 14.3g; carbohydrates 44.8g; fiber 4.4g; cholesterol 28mg; iron 2.9mg; sodium 785mg; calcium 287mg.