Fresh Mozzarella and Grilled Veggie Sandwich is my favorite summer go-to sandwich. It's incredibly delicious and takes full advantage of all summer gardens have to offer. I pile fresh mozzarella on crust bread and then layer mounds of perfectly Grilled Vegetables. I top with fresh basil, balsamic vinegar, and extra virgin oil. With every bite, the dressing is the perfect contrast to the creamy cheese, the charred vegetables, and the fragrant basil. It's so delicious. This sandwich keeps well, so it's ideal for picnics or packing up to take to the beach. It's summer at its best.
Ingredients for Fresh Mozzarella and Grilled Veggie Sandwich:
yields 1 large sandwich
1 8 inch piece of baguette or ciabatta, halved
Grilled Vegetables, leftovers are perfect
1/2 pound fresh mozzarella
a small handful of fresh basil
kosher salt
black pepper
Dressing:
Combine
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
This sandwich isn't really exact with measurements but a guide. Feel free to increase the ingredients to make more sandwiches.
Time-Saving Tips: I rely on my recipe for Grilled Vegetables but feel free to purchase an assortment at the store.
Let's see what we need.
We're ready to cook.
Slice the bread in half and layer the bottom with the cheese. Top with a few layers of vegetables and basil; season with salt and pepper. Combine the oil and vinegar and drizzle some on top and the top slice of bread.
It's ready! Fresh Mozzarella and Grilled Veggie Sandwich is totally delicious. It's perfect anytime of year but especially great during summer days.
Enjoy!
Fresh Mozzarella and Grilled Veggie Sandwich:
yields 1 large sandwich
1 8 inch piece of baguette or ciabatta, halved
Grilled Vegetables, leftovers are perfect
1/2 pound fresh mozzarella
a small handful of fresh basil
kosher salt
black pepper
Dressing:
Combine
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
This sandwich isn't really exact with measurements but a guide.Feelfree to increase the ingredients to make more sandwiches.
Slice the bread in half and layer the bottom with the cheese. Top with a few layers of vegetables and basil; season with salt and pepper. Combine the oil and vinegar and drizzle some on top and the top slice of bread.
Time-Saving Tips: I rely on my recipe for Grilled Vegetables but feel free to purchase an assortment at the store.
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