Grilled veggie ciabatta sandwich with mozzarella
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Recipe Intro From chiliandtonic
This satisfying veggies sandwich ticks all the boxes: delicious charred veggies, creamy mozzarella, and an addictively tangy sundried tomato vinaigrette! This versatile, hearty dish would be perfect to pack for weekend picnics, but we think the real pro-move is to prep the components on a Sunday and assemble the sandwich throughout the week to add a little pizzazz to your meal prep!
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Grilled veggie ciabatta
ingredients
- 1 whole ciabatta
- 1 eggplant
- 1 zucchini
- 1 medium tomato
- 1 avocado
- 1 cup chopped summer lettuce
- 3 fresh mozzarellas
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
Sundried tomato vinaigrette
ingredients
- 1/2 cup chopped sundried tomatoes
- 1 tablespoon mustard
- 1 tablespoon honey
- 1 teaspoon salt
- 2 tablespoons balsamic vinegar
- 2 cloves of grated garlic
- 2/3 cup extra virgin olive oil
- chopped fresh herbs
Method
Step 1
Thinly slice the eggplant and zucchini using a mandolin or a sharp knife
Step 2
Place in a bowl and mix with salt, pepper, and olive oil
Step 3
Heat your grill, griddle pan, or just a regular pan and grill the zucchini and eggplant from both sides until nice charr lines form, about 2 minutes per slice of vegetable
Step 4
Meanwhile, prepare the sundried tomato vinaigrette by chopping the sundried tomatoes and grating the garlic
Step 5
Place all of the ingredients in a jar, close the lid and shake until mixed
Step 6
Cut ciabatta in half lengthwise and grill for a minute or two just to get some crunchiness
Step 7
Slice the tomato and avocado
Step 8
On the bread layer your ingredients and add the sauce at the bottom and at the top
Step 9
Close the sandwich and put a cutting board on top
Step 10
Place a heavy pot on top and let sit for 10-15 minutes before slicing
Step 11
Serve as is or heat a bit on the grill so the cheese melts