Grilled Veggie Sandwich w/Pesto & Mozarella (gluten-free option, contains dairy)

The key to this delicious sandwich is some freshly made pesto, ciabatta bread, and some grilled veggies. And since fresh pesto is always a staple in my kitchen, we end up making this grilled veggie sandwich all the time! I posted a small comment about this sandwich in my pesto recipe awhile back, but thought it deserved an actual post since it’s a favorite amongst my family. I’ve even made this sandwich one day ahead of time, packed it in some saran wrap and foil, and had it for lunch the next day.

For my brother who has Celiac Disease, I made this sandwich open faced on his favorite gluten-free bread and he loved it.

GRILLED VEGGIE SANDWICH w/PESTO & MOZARELLA: (gluten-free option, contains dairy)

(makes 4 sandwiches )

Ingredients:

4 sandwich size ciabatta bread (or you can purchase a loaf and slice it)
4 slices mozarella cheese
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 medium zucchini, thinly sliced to the shape of thin rectangles
1 medium yellow squash, thinly sliced to the shape of thin rectangles
2 roma tomatoes, thinly sliced
fresh baby spinach leaves, washed and dried
pesto (recipe)
balsamic vinegar
salt/pepper

(Note: All the veggies are optional depending on what you have. My husband prefers this sandwich with only zucchini and yellow squash, but I enjoy it with all the veggies.)

Directions:

1. Preheat oven to 350 degrees. Slice each sandwich ciabatta bread in half. Arrange the bread on the pan wrapped with foil face up and place in the oven until they are lightly toasted.
2. In the meantime, grill the veggies with some olive oil in a non-stick skillet or grill pan on medium-high heat. I personally like to grill the veggies separately. First I grill the zucchini & yellow squash on both sides, then the onions and bell peppers together, and lastly the mushrooms since they release water. Sprinkle on some Italian seasoning and salt as you go.
3. To assemble, drizzle some balsamic vinegar and spread pesto evenly on each both sides. On the bottom slice, layer on some spinach, squash, and grilled bell peppers/onions. On the top side, layer on some tomatoes, grilled mushrooms, and mozzarella cheese. Place both sides open faced in the oven again and broil on LOW for a few minutes until the cheese melts. Remove from the oven and sprinkle on some salt and pepper.
4. Close the sandwich, cut in half, and enjoy!!

~ Anjali