Grilled zucchini Caprese sandwich

Grilled zucchini Caprese sandwich

Based on 26 ratings
Nina

Nina

Contributor

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
1
zucchini
1
tomato
125 g
buffalo mozzarella
10 leaves
basil
2 slices
focaccia bread
½ tsp
garlic powder
1 tsp
dried Italian herbs
3 tbsp
water
1 tbsp
balsamic vinegar
1 tbsp
honey
2 tbsp
red pesto
50 g
arugula
salt
pepper
olive oil for frying
MetricImperial

Utensils

serrated knife, cutting board, knife, tongs, grill pan, panini press

How-To Videos

simple-homemade-pesto

Homemade pesto

how-to-clean-dry-and-store-salad

How to clean, dry, and store salad

how-to-measure

How to measure

Nutrition per serving

Cal453
Protein21 g
Fat27 g
Carb32 g
  • Step 1/4

    Trim off the top end of the zucchini and cut lengthwise into 4 thin slices. Slice the tomato and slice the mozzarella. Slice off the top of one piece of focaccia; this will be the bottom of the sandwich.
    • 1 zucchini
    • 1 tomato
    • 125 g buffalo mozzarella
    • 2 slices focaccia bread
    • serrated knife
    • cutting board
    • knife

    Trim off the top end of the zucchini and cut lengthwise into 4 thin slices. Slice the tomato and slice the mozzarella. Slice off the top of one piece of focaccia; this will be the bottom of the sandwich.

  • Step 2/4

    Preheat the grill pan over medium high heat. Add the olive oil and grill the zucchini slices for approx. 3 min. per side. Season with salt, pepper, garlic powder, and dried Italian herbs. Add water, balsamic vinegar, and honey to the zucchini and let it boil for approx. 2 min. Remove zucchini and set aside.
    • ½ tsp garlic powder
    • 1 tsp dried Italian herbs
    • 3 tbsp water
    • 1 tbsp balsamic vinegar
    • 1 tbsp honey
    • salt
    • pepper
    • olive oil for frying
    • tongs
    • grill pan

    Preheat the grill pan over medium high heat. Add the olive oil and grill the zucchini slices for approx. 3 min. per side. Season with salt, pepper, garlic powder, and dried Italian herbs. Add water, balsamic vinegar, and honey to the zucchini and let it boil for approx. 2 min. Remove zucchini and set aside.

  • Step 3/4

    Spread the pesto on the top of the bottom piece of focaccia, and the underside of the top piece. Alternately layer the slices of tomato and mozzarella on the bottom piece and season with salt and pepper. Add arugula, grilled zucchini, and basil leaves.
    • 2 tbsp red pesto
    • 50 g arugula
    • salt
    • pepper

    Spread the pesto on the top of the bottom piece of focaccia, and the underside of the top piece. Alternately layer the slices of tomato and mozzarella on the bottom piece and season with salt and pepper. Add arugula, grilled zucchini, and basil leaves.

  • Step 4/4

    Grill in a hot panini press for approx. 5 min. or until the cheese is slightly melted, and the sandwich is crusty and hot. Cut in halves or quarters and enjoy!
    • panini press
    • serrated knife
    • cutting board

    Grill in a hot panini press for approx. 5 min. or until the cheese is slightly melted, and the sandwich is crusty and hot. Cut in halves or quarters and enjoy!

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