GRILLED ZUCCHINI CAPRESE SANDWICHES
Love ciabatta bread!
Provided by Lynette ! @breezermom
Categories Sandwiches
Number Of Ingredients 10
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.
- Grill in a hot panini press for approx. 5 min. or until the cheese is slightly melted, and the sandwich is crusty and hot. Cut in halves or quarters and enjoy!
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- In a small mixing bowl, make the pesto mayonnaise by combining the mayonnaise and pesto. Stir to combine, cover with saran wrap, and keep in the fridge until ready to use. Will keep for 1 week.
- Preheat your grill (or indoor grill pan) over medium heat. Drizzle the cut side of the sliced bread with olive oil, and grill cut side down for about 2 minutes, until they are lightly toasted with grill marks. Remove from heat and set on a plate.
- In a medium size mixing bowl, toss the sliced zucchini with 2 tablespoons olive oil until they are evenly coated. Sprinkle with salt and pepper. Cook the zucchini 1-2 minutes per side, until just crisp tender. Remove from heat and set on a plate.
- Assemble the sandwiches by spreading the pesto mayo on both sides of the bread, then topping with 3-4 slices of zucchini, 3-4 tomatoes and 3-4 slices of mozzarella.
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