Ingredients
Scale
- 4 slices artisanal bread (such as Sourdough or Ciabatta)
- 8 ounces fresh mozzarella, sliced thickly
- 1 medium zucchini, sliced lengthwise into 1/4-inch thick strips
- 1 red bell pepper, cored and sliced into wide strips
- 2 tablespoons olive oil, plus extra for brushing the bread
- 2 tablespoons store-bought or homemade pesto
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
- 1 cup baby spinach or arugula
Instructions
- Step 1: Preheat a grill pan or outdoor grill to medium-high heat. Toss the sliced zucchini and bell pepper strips with the 2 tablespoons of olive oil, kosher salt, and black pepper until evenly coated. Grill the vegetables for 3-5 minutes per side, until tender and slightly charred. Set aside.
- Step 2: Assemble the sandwiches by spreading one tablespoon of pesto evenly across the interior side of two bread slices. Layer half of the grilled vegetables, half of the mozzarella slices, and half of the baby spinach on top of the pesto-covered bread. Top with the remaining bread slices.
- Step 3: Brush the exterior sides of the assembled sandwiches lightly with the remaining olive oil or melted butter. This ensures a golden, crispy crust when grilling.
- Step 4: Place the sandwiches on the preheated grill pan or grill. Grill for 3-4 minutes per side, using a spatula or a second pan to gently press down on the sandwich during the grilling process, encouraging the mozzarella to melt and the crust to crisp.
- Step 5: Remove the grilled sandwiches from the heat. Let them rest for one minute before carefully slicing them in half diagonally. Serve immediately while the mozzarella is still gooey.
Notes
- To prevent the bread from getting soggy, store the grilled vegetables and mozzarella separately in the refrigerator for up to 2 days, assembling and grilling just before serving.
- Reheat leftovers in a toaster oven or air fryer set to 350°F for 5-7 minutes to ensure the bread re-crisps without turning the mozzarella rubbery.
- Complement the rich pesto and mozzarella flavors by serving the sandwiches immediately alongside a light, acidic side like a crisp lemon-dressed arugula salad or a cup of warm tomato soup.
- For the best gooey melt without a soggy crust, always pat the fresh mozzarella slices very dry with paper towels before layering them onto the sandwich.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American