Grilled Zucchini Caprese Sandwiches Recipes

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GRILLED ZUCCHINI CAPRESE SANDWICHES



Grilled Zucchini Caprese Sandwiches image

Love ciabatta bread!

Provided by Lynette ! @breezermom

Categories     Sandwiches

Number Of Ingredients 10

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

Steps:

  • Heat a large grill pan over medium-high heat, or prepare your charcoal grill.
  • Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat.
  • Arrange zucchini in grill pan or on your grill; 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 or on foil on the grill until warm.

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  • Trim off the top end of the zucchini and cut lengthwise into 4 thin slices. Slice the tomato and slice the mozzarella. Slice off the top of one piece of focaccia; this will be the bottom of the sandwich.
  • Preheat the grill pan over medium high heat. Add the olive oil and grill the zucchini slices for approx. 3 min. per side. Season with salt, pepper, garlic powder, and dried Italian herbs. Add water, balsamic vinegar, and honey to the zucchini and let it boil for approx. 2 min. Remove zucchini and set aside.
  • Spread the pesto on the top of the bottom piece of focaccia, and the underside of the top piece. Alternately layer the slices of tomato and mozzarella on the bottom piece and season with salt and pepper. Add arugula, grilled zucchini, and basil leaves.
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