Zucchini Caprese Sandwiches with Pesto
Feel free to substitute other grilled vegetables like peppers, mushrooms or eggplant for the zucchini. All work wonderfully with the tomatoes, fresh mozzarella and pesto.
Servings: 4
Ingredients
- 2 small zucchini ends trimmed and sliced the long way into ⅛ inch slices
- 2 tsp olive oil
- 2 garlic cloves mincd or pressed
- 1 ½ tsp balsamic vinegar
- ⅛ tsp salt or to taste
- ⅛ tsp pepper or to taste
- 4 ciabatta rolls split and then toasted
- ½ cup pesto*
- 6-8 oz (170-227 g) fresh mozzarella cheese sliced into ⅛ inch thick slices, dried with a paper towel
- 3 small tomatoes sliced into ⅛ inch thick slices
Instructions
- Place zucchini slices, 2 teaspoons olive oil and 2 garlic cloves in a shallow dish and gently toss them to coat. Heat a grill pan or large non-stick skillet over medium high heat. Arrange zucchini slices in a single layer and cook approximately 3 minutes until grill marks (or brown patches) appear. Flip and repeat on the other side and cook until tender but not super soft. Repeat with remaining zucchini slices if needed. Return the zucchini to the dish. Add 1 ½ tsp vinegar, salt and pepper and flip the slices over to coat.
- Spread 1 T pesto on each side of the rolls. Arrange the zucchini slices (you may need to cut them to fit), tomato slices and mozzarella on the rolls, dividing evenly between the four rolls.
- The sandwiches are ready to eat, or you can place them back in the pan (wipe it out first) or in a panini press to warm them up. For the photo, I grilled them for a bit in the pan, pressing down to flatten a little.
Notes
* We usually make our own pesto since my daughter is allergic to nuts, but you can use any homemade or prepared pesto that you like. This is the Pesto Without Nuts recipe we use. I love the fresh lemon flavor and we add 1/2 tsp of lemon zest as well. The 1/2 cup of pesto you need for the sandwiches leaves you with plenty leftover for a meal later in the week or to freeze for next time.