Grilled Vegetable and Mozzarella Sandwich
20min
25min
4
556
Chef's Note
For the best flavor, try to find buffalo mozzarella rather than the standard variety - it has a creamier texture and tangier flavor that pairs beautifully with the grilled vegetables. If you have time, let the assembled sandwiches rest for 5 minutes before serving to allow the flavors to meld together. The chicken can be grilled ahead of time and refrigerated for up to 2 days to save time.
Tags
Ingredients
4 loaves (about 6 inches each) ciabatta bread
16 oz fresh buffalo mozzarella
24 oz grilled chicken breast
2 medium zucchini
2 large red bell pepper
1 large yellow bell pepper
1 medium red onion
2 large portobello mushrooms
3 tbsp olive oil
2 tbsp balsamic vinegar
1 cup fresh basil leaves
3 cloves garlic
4 tbsp sun-dried tomato pesto
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
1 tbsp fresh thyme
1 medium lemon
Instructions
- 1
Preheat your grill or grill pan to medium-high heat.
- 2
Slice the zucchini lengthwise into 1/4-inch thick strips. Cut the bell peppers into quarters and remove seeds. Slice the red onion into 1/2-inch thick rounds. Remove stems from portobello mushrooms and wipe clean.
- 3
In a small bowl, mince 3 cloves of garlic and mix with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp fresh thyme, 1/2 tsp salt, and 1/2 tsp black pepper to create a marinade.
- 4
Brush the vegetables with the marinade and let sit for 10 minutes.
- 5
Season the chicken breasts with salt and pepper, then grill for 6-7 minutes per side until fully cooked (internal temperature of 165°F). Set aside to rest for 5 minutes, then slice into thin strips.
- 6
Grill the vegetables in batches: zucchini for 2-3 minutes per side, bell peppers for 3-4 minutes per side (skin side down first), onion rounds for 3-4 minutes per side, and mushrooms for 4-5 minutes per side.
- 7
While vegetables are grilling, slice the ciabatta loaves horizontally and lightly toast the cut sides on the grill for about 1 minute.
- 8
Slice the mozzarella into 1/4-inch thick slices. Zest the lemon and set aside.
- 9
To assemble each sandwich, spread 1 tbsp sun-dried tomato pesto on the bottom half of each ciabatta loaf.
- 10
Layer 6 oz of sliced chicken on each sandwich, followed by a portion of each grilled vegetable.
- 11
Top with 4 oz of mozzarella slices per sandwich, a sprinkle of lemon zest, and several fresh basil leaves.
- 12
In a small bowl, mix the remaining 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes. Drizzle this mixture over the inside of the top half of each ciabatta loaf.
- 13
Close the sandwiches, cut in half diagonally, and serve immediately while still warm.
Nutrition Information (per serving)
556
56g
28g
25g
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