Grilled zucchini Caprese sandwich

Step 1/4

• 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

• 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

• 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

• 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!

Enjoy your meal!