Grilled Zucchini Caprese Sandwiches
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- zucchini, trimmed and each cut into 6 lengthwise slices
- 4 tsp
- extra-virgin olive oil, divided
- 1 clove
- garlic, minced
- 1 1/2 tsp
- balsamic vinegar
- 1/8 tsp
- kosher salt
- 1/8 tsp
- black pepper
- ciabatta rolls, split and toasted
- 8 large
- fresh basil leaves
- 1 medium
- tomato, thinly sliced
- 6 oz
- fresh mozzarella cheese, thinly sliced
1Heat a large grill pan over medium-high heat, or prepare your charcoal grill.
2Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat.
3Arrange zucchini in grill pan or on your grill; cook 2 minutes on each side or until grill marks appear.
4Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.
5Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.
6Brush 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.