Pin to Board I stumbled onto this combination during a rainy Sunday when the garden had produced more zucchini than I knew what to do with. The smell of roasting peppers filled the whole house, making it impossible not to start experimenting. Now it has become the sandwich I make when I want something that feels fancy but comes together in under an hour.
My neighbor Sarah dropped by during my third attempt at getting the vegetable roasting time just right. She ended up staying for lunch and we ate them standing up in the kitchen, burning our fingers because we could not wait for them to cool down properly.
Ingredients
- 1 medium zucchini: Sliced into 1/4 inch rounds because thicker slices take too long to get tender
- 1 red bell pepper: Seeded and sliced into strips for that perfect sweet roasted flavor
- 1 yellow bell pepper: Adds beautiful color and a slightly different sweetness than the red
- 8 slices rustic sourdough or Italian bread: The sturdy texture holds up to all those vegetables without getting soggy
- 8 oz fresh mozzarella: Sliced thick enough to melt but not so thick that it oozes out everywhere
- 2 medium ripe tomatoes: Slice them just before assembling so they do not make the bread wet
- 1/2 cup fresh basil leaves: Tuck them in between the cheese and tomatoes for maximum flavor
- 4 tbsp unsalted butter: Softened to room temperature so it spreads easily
- 2 tbsp extra-virgin olive oil: For roasting the vegetables until they are perfectly caramelized
- Salt and freshly ground black pepper: Season generously at every stage for the best flavor
- Balsamic glaze: Optional but highly recommended for that finishing tangy sweetness
Instructions
- Get the oven going:
- Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Prep your vegetables:
- Arrange zucchini and pepper strips on the sheet then drizzle with olive oil and season generously.
- Roast until sweet:
- Cook for 18 to 20 minutes turning once until everything is tender and starting to caramelize.
- Butter your bread:
- Spread a thin layer of softened butter on one side of each bread slice.
- Build the sandwiches:
- Layer roasted vegetables mozzarella tomato and basil on the unbuttered side then top with another slice butter side out.
- Grill to perfection:
- Cook in a hot skillet 3 to 5 minutes per side pressing gently until golden and melty.
Pin to Board This sandwich saved dinner on a Tuesday when everyone was too tired to cook anything elaborate. The way the warm basil hits the melted cheese makes the whole kitchen smell like an Italian restaurant.
Getting the Roast Right
I learned the hard way that crowding the baking sheet leads to steamed vegetables instead of roasted ones. Give each piece some breathing room so they can develop those delicious golden edges.
Bread Wisdom
Sourdough is my go to because the tangy flavor holds its own against the sweet roasted peppers. Avoid super soft sandwich bread or it will turn to mush under all those vegetables.
Make It Your Own
The beauty of this sandwich is how easily it adapts to whatever you have in the fridge or garden. I have made countless variations and none have ever disappointed.
- Try adding grilled eggplant slices for a meatier texture
- Swap in provolone for a sharper cheese flavor
- Experiment with arugula instead of basil for a peppery bite
Pin to Board There is something deeply satisfying about cutting into a perfectly golden grilled cheese and seeing all those colorful layers peeking out. Hope it becomes a regular in your sandwich rotation too.
Common Questions
- → Can I prepare the roasted vegetables ahead of time?
Yes, roast the vegetables up to 2 hours in advance and store them at room temperature. This actually works well as the flavors develop further while cooling.
- → What type of bread works best for this sandwich?
Rustic sourdough or Italian bread are ideal for their structure and flavor. You can also use ciabatta, focaccia, or even whole wheat bread depending on your preference.
- → How do I prevent the cheese from leaking out while cooking?
Don't overfill the sandwich, and ensure the vegetable pieces are relatively small. Cook over medium heat and press gently to allow even melting without explosive overflow.
- → Can I make this with different vegetables?
Absolutely. Roasted eggplant, mushrooms, asparagus, or artichoke hearts all work beautifully. You can mix and match depending on seasonal availability.
- → Is this sandwich suitable for vegetarians?
Yes, this is entirely vegetarian. Check that your bread and mozzarella are suitable for your dietary needs, and verify any additional ingredients are vegetarian-certified.
- → What's the best way to serve this sandwich?
Serve warm immediately after cooking while the cheese is melted and bread is crispy. Pair with a simple green salad, tomato soup, or enjoy alongside a crisp white wine.