Incredibly tasty and packed full of flavor, this loaded veggie sandwich is the best veggie cheese sandwich around !! Grilled and marinated colorful vegetables , homemade sun dried tomato pesto and creamy mozzarella, all sandwiched between fresh Italian bread, this sandwich is a masterpiece !!
The base of the sandwich is crusty ciabatta bread ( you can use focaccia or panini), spread with home made sundried tomato pesto (find the recipe here) and then lightly toasted.
For the sandwich filling, I marinated and grilled courgettes. I also used creamy mozzarella, sun dried tomatoes (store bought jar of oil packed tomatoes ) , roasted red peppers ( i used store bought but they can be easily marinated and grilled at home ) and flavorful basil leaves! Some times I use rocket leaves or some times I just use salad leaves, you can use any..these is plenty of room for experimentation! If you dont like courgettes, you can skip them, the sandwich will still be delicious! If you dont have pesto ( although I would strongly recommend using the sundried tomato pesto, it adds so much flavor to it ) you can use store bought pesto or tapenade!
( I skipped courgettes when I tried the sandwich with focaccia and it was still super tasty)
Give this marinated veggie sandwich a try, its super good, super healthy and super quick!!
Course: Lunch/dinner Serves: 2
Ingredients:
- Ciabetta or panini rolls : 2
- Mozzarella: 250 gms, sliced in thin rounds
- Roasted red pepper slices: 4 (store bought)
- Sundried tomatoes: 1/4 cup ( store bought)
- Courgette: 1 ,sliced thinly lengthwise (optional)
- Fresh tomatoes : 2, sliced thickly in rounds
- Basil leaves: a handful
- Salad leaves/ rocket leaves: 1 cup
- Salt and black pepper : to taste
- Italian seasoning: 1tsp
- Olive oil: 1 tbsp
Method:
- Mix Olive oil, salt, pepper and Italian seasoning in a large bowl. Add the courgettes and toss to combine. Let it sit for 15 minutes in the marinade.
- Heat a pan or grill, and cook the courgette on medium heat for 3-4 minutes each side. Keep aside.
- Now, Lightly toast the ciabetta on medium heat.
- Working with the bottom piece of bread, spread pesto, layer grilled red peppers and courgette slices, top with sun dried tomatoes and mozzarella slices.
- Next, put some basil leaves and fresh tomato slices and sprinkle with salt and pepper. Top with salad leaves or rocket leaves.
- Add the top half of the bread and gently push down the sandwich to seal the fillings.
- Serve and enjoy!!
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